Indian Chicken Pilaf Rice

In Malaysia, Pilaf, Pulao and Biryani are the same thing for convenience sake but in India, Pilaf (which is also called Pulao) is distinct from Biryani. With Pilaf, you cook the rice with the meat or veggies together in one pot, sort of like a casserole. With Biryani, the rice and meat or veggie are cooked separately and is combine after. Pilaf, is so much more versatile than Biryani and you can even make your own.


  1. 1 cup Basmathi Rice
  2. 300 g Chicken Meat (cut into pieces)
  3. 150 g Tomatoes
  4. 50 g Raisins
  5. 15 g Fresh Coriander Leaves
  6. 2 Tbsp Cooking Oil
  7. 2-4 Tbsp Butter or Ghee
  8. Aromatic
  9. 1 pc Cinnamon Stick
  10. 2 pc Star Anise
  11. 3 pc Cardamom Pods
  12. 4 pc Cloves
  13. Curry Paste Marinade processed in a blender
  14. 20 g Garlic
  15. 20 g Ginger
  16. 50 g Onions
  17. 1 tsp Garam Masala
  18. 1 tsp Coriander Powder
  19. 1 tsp Cumin Powder
  20. 1 tsp Chilli Powder
  21. 1 tsp Turmeric Powder
  22. 1/2 tsp Black Pepper Powder
  23. 1/2 tsp White Pepper Powder
  24. 1 tsp Salt
  25. 1/4 cup Yogurt
  26. 2 tsp Sugar


  1. MARINADE: marinate the Chicken in the Curry Paste for 30 minutes or 3 hours to overnight
  2. SAUTÉ: heat the Cooking Oil and Butter in a pot Sauté the Aromatics for a minute Then add the Onions and cook until soft translucent and fragrant
  3. CHICKEN: next add the entire Chicken and Curry Paste and brown the chicken on all sides
  4. TOMATOES: next add the Tomatoes (and maybe 1/2 cup Water) and cook the them until they turn soft and have disintegrated
  5. Change RICE: Next add 2 Cups of Water and stir the bottom Then add the Rice Raisins Salt and cover with a lid Cook on a LOW heat until all the Water have evaporated You can check the bottom with a skewer or fork When cooked rest for 10 minutes before serving Garnish with Fresh Coriander Leaves and serve with Raita