Zesty Lemon Chicken Pilaf Recipe

About this recipe

Zesty Lemon Chicken Pilaf is a delightful Indian-inspired dish that combines tender chicken, fragrant rice, and a medley of spices with a hint of zesty lemon. This recipe is perfect for a comforting yet energizing dinner. The chicken is seasoned with black pepper and cooked with onions, garlic, ginger, turmeric, and green chilies to build bold flavors. The rice absorbs the aroma of Suhana Dal Makhani Spice Mix and lemon juice, creating layers of taste in every bite. Garnished with fresh coriander, this dish is not only visually appealing but also packed with nutrients like 24g of protein and 58g of carbohydrates for sustained energy. It's a one-pan meal that’s easy to prepare and ideal for busy evenings. Whether you’re looking for a simple weeknight dinner or a flavorful dish to impress, this pilaf delivers on all fronts.

Ingredients

• 300 g Nutrich Chicken Thigh Boneless
• 1 kg Basmati Rice
• 100 g Lemon
• 500 ml Oil (For Frying)
• - Onion-250 Gms
• 100 g Garlic - Single Clove
• loose Ginger
• medium Chilli Green Long
• 5G Turmeric Powder
• - Suhana Dal Makhani Spice Mix 50g Pouch
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 25 g Whole Black Pepper
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Wash the rice thoroughly and soak it in water for 20 minutes before draining.
2. 2. Dice the chicken breast into bite-sized pieces and season with black pepper and salt.
3. 3. Finely chop the onion, garlic, ginger, green chilies, and turmeric.
4. 4. Heat vegetable oil in a large pan over medium heat and sauté the onions until golden brown.
5. 5. Add garlic, ginger, green chilies, and turmeric to the pan, stirring until aromatic.
6. 6. Stir in the chicken pieces and cook until lightly browned on all sides.
7. 7. Sprinkle Suhana Dal Makhani Spice Mix over the chicken, mixing well to coat evenly.
8. 8. Pour in the lemon juice and stir for a minute to infuse the flavors.
9. 9. Add the soaked rice to the pan and mix gently to combine with the chicken and spices.
10. 10. Pour in water and bring to a boil, then reduce the heat to low and cover the pan.
11. 11. Simmer for 15 minutes or until the rice is cooked and the liquid is fully absorbed.
12. 12. Turn off the heat and let the pilaf rest for 5 minutes before fluffing it with a fork.
13. 13. Garnish with freshly chopped coriander leaves for a burst of freshness.
14. 14. Serve warm and enjoy a balanced, zesty dinner.