Chicken Broth Pilaf


Chicken Broth Pilaf
Recipe type: Side Dish
Serves: 6
  • 1 cup white rice, soaked for 1 hour (or rinsed) and drained
  • For Chicken Broth
  • ½ pound skinless chicken, cut into pieces
  • 1 small onion, peeled and halved
  • 1-inch piece fresh ginger
  • 3 garlic cloves
  • ½ tsp salt
  • ¼ tsp black peppercorns
  • 1 cinnamon stick
  • 1 black cardamom pod
  • ¼ tsp cloves
  • Pinch of anise
  • Pinch of nutmeg powder
  • 1 bay leaf
  • 2 cups water
  • For Curry
  • 2½ Tbsp olive or coconut oil
  • 1 tsp onion, thinly sliced
  • 1 small tomato, finely chopped
  • ¼ tsp garlic paste
  • ¼ tsp ginger paste
  • ½ tsp salt
  • ¼ tsp red chili powder
  • ½ tsp cumin seeds
  • ¼ cup yogurt
  • ½ Tbsp fresh mint leaves, chopped
  1. For chicken broth, add all broth ingredients to a pot and bring to a boil over medium-high heat.
  2. Cook broth for about 15 minutes.
  3. Strain the broth, keeping only chicken pieces.
  4. In a large pan, cook oil over medium heat.
  5. Add onion to pan and sauté until golden brown.
  6. Add tomato, garlic, ginger and all spices to pan and cook, stirring continuously for about 3 minutes.
  7. Add yogurt to pan of curry ingredients and cook for 3 to 4 minutes more.
  8. Pour the broth into the pan of curry mixture and bring to a boil over high heat.
  9. Add rice to pan and cook until all of the liquid dries up.
  10. Sprinkle mint over the top of the pilaf.
  11. Cover the lid of the pan tightly with foil paper.
  12. Reduce heat to low and cook for 8 to 10 minutes, or until rice is cooked completely.
Nutrition Information
Serving size: ⅙ recipe Calories: 257 Fat: 9.1 g Saturated fat: 1.5g Trans fat: 0 g Carbohydrates: 28.5 g Sugar: 1.7g Sodium: 434 mg Fiber: 1.3 g Protein: 14.2 g Cholesterol: 34mg


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