Chicken Pilau

  • Prep Time

    10 minutes

  • Cooking Time

    30 minutes

  • Serving


  • Non Veg
  • Chicken
  • South Asian
  • Main course

A perfect one pot dish, chicken pilau is gateway to the South Asian cuisine. Intensely flavoursome, rich in taste and a party favourite, chicken pilau can effortlessly be made at home. Relish it with pickle or raita for a perfect meal.


  1. Rinse and soak rice in cold water and set aside.
  2. In a pan, boil chicken pieces in four cups of water. Mix in ginger, garlic and salt and continue to cook on low heat for 15 minutes.
  3. Drain the chicken, saving yakhni for later use.
  4. In a separate pan, add oil and butter, put in cumin, cardamom, cinnamon, pepper and cloves and let it crackle.
  5. Add in chopped onions and sauté until translucent, stirring with a wooden spoon. Add in turmeric, coriander powder, garlic paste and a bit of chopped coriander and continue cooking.
  6. Add boiled chicken, stirring everything together for a few minutes. Add yakhni, sprinkle some salt and let it simmer.
  7. Stir in the presoaked rice along with coriander leaves. Cook the rice on high heat for 2-3 minutes and then reduce the heat a little and place the lid on top to let it cook; keep stirring occasionally.
  8. Once the water has been absorbed, place a tea-towel over the pan and then place the lid on top. Let the pilau steam for 10 minutes and then serve.


For the Rice:

  • 500 gm Laila basmati rice
  • 1 tsp cumin seeds
  • ½ tsp whole pepper
  • 2 cinnamon sticks
  • 2 cloves
  • 2 cardamom
  • 3 onions (chopped)
  • ½ tsp turmeric powder
  • ½ tsp. coriander powder
  • ½ tsp cumin powder (freshly ground roasted)
  • 3 tbsp butter
  • 5 tbsp oil
  • ½ tsp Laila garlic paste
  • 2 tbsp coriander leaves

For the Chicken:

  • 1 small chicken, boneless (divided in 8-10 pieces)
  • 1 tsp Laila ginger paste
  • 1 tsp Laila garlic paste
  • 1 tsp salt
  • 1 tsp black pepper