Spiced Chicken Pilau

Here’s another favourite recipe of mine; it’s a great crockpot / slow cooker meal – just toss it in, give it an occasional stir, and enjoy!  I prepare and serve the rice separately rather than including it in the mix, but to each his or her own…

If you’re not yet acquainted with Fenugreek, it’s about time!  It’s an amazing little spice that adds a unique flavour to Indian and Asian cuisine.  Hard as a rock, these are NOT something you want to toss in at the last minute!  But given time to cook into the menu, they release an aromatic bouquet of flavours that you’ll wonder how you’ve lived this long without.


Fenugreek Seeds

Spiced Chicken Pilau

¼ C. ghee (lard or butter)

1 bundle of spring onions, thinly sliced

500g chicken meat, diced

½ tsp. turmeric*

2 C. rice

3 ¾ C. chicken stock

5 green cardamom pods, crushed, seed extracted*

½ tsp. cinnamon*

4 whole cloves*

½ tsp. fenugreek seeds*

salt t.t.

1 can peas

½ C. unsalted cashews*

½ C. golden raisins*

Crockpot Method:

Toss it all together, stir well, and cook on high for 4-5 hours, or medium to low for 6-8 hours.  Before serving, prepare the rice separately, and serve together hot.  For topping, you could coarsely crush a handful of raw cashew nuts to sprinkle on top.

Pan Method:

Sauté meat & onions; add turmeric & rice, sauté a few minutes.  Stir in stock & spices; bring to a boil, simmer 20 minutes.  Add the peas cashews & raisins, simmer 10 minutes, then fluff the rice.

[*Spices need to be kept in proportion to each other if you increase the amounts for a larger meal…]

One thought on “Spiced Chicken Pilau

  1. Trinity says:

    Reblogged this on CuppaNatter and commented:

    Over 3&1/2 years ago, I originally posted this recipe, so I thought I’d share it with you again as it’s one of my go-to recipes. As a matter of fact, I just made it today – it’s aromatic mixture as it simmers in the crockpot is torture, but more than worth the wait! I’ll serve it with either Jasmine or Basmati rice on the side, rather than cooked in the pot, though that’s my personal preference; if you want a truly delicious, all-in-one dish, this is it.

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