How to Cook Malabar Rice Pilaf with Chicken

Serves: 4-6

Preparation time: 15 mins + 2 hrs 20 mins (inactive)

Cooking time: 45 mins

Ingredients needed to make Malabar rice pilaf with chicken:

• 3 cups white long-grained or Basmati rice
• 6 chicken thighs, skinned and rinsed
• 1 cup thick coconut milk
• 2 cups onions, chopped
• 2 tsp ginger-garlic paste
• 2 whole green chilies, split longitudinally halfway
• 6 cups boiling water
• ¼ cup fresh lime juice
• 1 tsp fennel seeds
• 1 tsp whole garam masala
• 2 tbsp clarified butter or olive oil

Cooking instructions for Malabar rice pilaf with chicken:

• Add all the ingredients for the masala paste into a blender and pulse them into a smooth masala paste; set aside in a bowl until required.
• Sprinkle turmeric and salt to the plain yogurt and whisk them together into a smooth mixture.
• Pour this marinade over the chicken and stir them well until well coated with the mixture.
• Cover and leave the meat in the refrigerator for at least a couple of hours or overnight if it can be managed.
• Pour water into a bowl of rice until the latter is completely submerged and let it soak for about 20 minutes; drain and set aside.
• Heat oil in a large saucepan over moderately high heat and throw in the fennel seeds as well as the whole garam masala.
• Stir-fry the spices for a minute and stir in half of the onions, followed by 2 slit green chilies.
• Saute the mixture further for 1 minute and add the masala paste.
• Stir them well together to mix, cover and cook the mixture for about 5-8 minutes over moderate heat.
• Place the chicken in the pan and continue to cook over slightly higher heat for another 7-10 minutes.
• Stir in the rich coconut milk and bring the sauce to boil.
• Season with salt and empty 5 cups of boiling water into it.
• Bring the mixture back to boil and stir in the drained rice.
• Simmer them for about 3 minutes prior to bringing it back to rolling boil and add a splash of lemon juice.
• Give it a nice stir and cook the pilaf, covered, over slow flame for next 15 minutes.
•  Once the chicken is cooked through and the rice is moist, remove from heat and transfer it to a serving bowl.
• Fry rest of the onions in a tbsp of oil until golden brown and sprinkle it over the pilaf.
• Drizzle some clarified butter or ghee on top of the rice and serve warm.

Image credit: Wikimedia Commons

Last Updated on December 26, 2012 by