Loaded Chicken Pilau with Raisins

Loaded Chicken Pilau with Raisins



300g (11/2 cups) Clean rice

1500g chicken pieces on the bone

1 large tomato pureed

1 TBSP garlic paste

1 TSP grated ginger

1 large onion sliced

½ a bell pepper diced

¼ cup cooking oil

2-21/2 cups hot water




1 TBSP Pilau marsala

2 TSP curry powder

1 TSP Cardamom

2 Bay leaves

! stock cube

Salt, Pepper to taste

** Optional 100g raisins



Part 1: Season and brown the chicken
  • Season chicken with salt, pepper and half the curry powder. Set aside
  • Heat oil in a pan over medium-high heat. Fry the chicken for 5-6 minutes on both sides
  • Remove from oil and set aside.


Part 2: Cooking the pilau
    • Heat 3 TBSP oil over medium heat
    • Add the sliced onions and slowly cook them until golden brown (Do not burn them!)
    • Add a heaped spoonful of garlic, and roast for 1 minute until fragrant.
    • Add the rest of the spices, and stir until fragrant (1-2 min)
    • Add tomato puree and ginger. Cook until oil gathers on the edges of the pan
    • Add raisins and rice, mix well and roast for 2 minutes
    • Add two cups of hot water, stir and bring to a boil.
    • Add back the chicken pieces, lower the heat, cover and let it simmer for 12 minutes
    • Gently fluff rice, add the diced bell peppers
    • Cover pot with foil and let it steam for 6-10 min
    • *Depending on the rice type, you can add a splash of hot water before covering if your rice is still hard.
    • Remove the foil, fluff again and enjoy.
    • Mix, and simmer for about 2 minutes
    • Serve and enjoy

Follow me on social media!




Currently residing in the Netherlands

Leave a comment...