Best 2 Basmati Chicken Rice Pilaf Recipes

Embark on a culinary journey to savor the enticing flavors of Basmati Chicken Rice Pilaf, a delectable dish that harmoniously blends the richness of chicken, the aromatic fragrance of basmati rice, and a symphony of spices. This exquisite meal, rooted in the culinary traditions of the Middle East, captivates the palate with its vibrant colors, alluring aromas, and symphony of textures.

Discover a treasure trove of culinary delights within this article, featuring a diverse collection of Basmati Chicken Rice Pilaf recipes. Each recipe is meticulously crafted to cater to a range of preferences and skill levels, ensuring an enjoyable cooking experience for every home chef. From the classic stovetop method to the convenience of using an instant pot or slow cooker, these recipes provide a versatile approach to creating this beloved dish.

Delight in the classic Basmati Chicken Rice Pilaf, a timeless recipe that showcases the essential ingredients and techniques for achieving perfect results. Explore variations that incorporate vegetables, herbs, and nuts, adding layers of flavor and texture to the dish. For those seeking a quick and effortless meal, the instant pot version offers a modern twist on this traditional recipe, delivering tender chicken and fluffy rice in a fraction of the time.

If you prefer the ease and convenience of a slow cooker, the slow cooker Basmati Chicken Rice Pilaf recipe is your ideal choice. Simply combine the ingredients, set it and forget it, and return to a perfectly cooked meal that exudes warmth and comfort. Embark on this culinary adventure and discover the versatility and boundless possibilities of Basmati Chicken Rice Pilaf.

Let's cook with our recipes!

JERK-STYLE CHICKEN WITH SPICED BASMATI RICE PILAF AND GREEN BEANS

Jerk-Style Chicken with Spiced Basmati Rice Pilaf and Green Beans image

Provided by Alex Guarnaschelli

Categories main-dish

Time 2h10m

Yield 8 servings

Number Of Ingredients 30

Ingredients

4 tablespoons (1/2 stick) unsalted butter, cut into pieces
2 tablespoons low-sodium soy sauce
1 tablespoon whole allspice
1 tablespoon whole black peppercorns
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
8 scallions, coarsely chopped
Leaves of 8 fresh thyme sprigs
6 large cloves garlic, halved
Zest and juice of 2 large limes
1 Scotch bonnet chile, stemmed, quartered and seeded
One 2-inch piece fresh ginger, peeled and finely grated (about 2 tablespoons)
1 whole chicken (3 1/2 to 4 pounds), cut into 10 serving pieces
Kosher salt
Canola oil, for the grill pan
Nonstick cooking spray
2 cups basmati rice
2 tablespoons unsalted butter
1/2 red onion, finely chopped
1 teaspoon whole cumin seeds
1/2 teaspoon cayenne
1 cinnamon stick
Kosher salt
Kosher salt
1/2 pound green beans, trimmed
1 tablespoon unsalted butter
Juice of 1 large lemon
1/3 cup honey
2 tablespoons red-wine vinegar
Kosher salt

Steps:

Preheat the oven to 375 degrees F.
For the chicken: put the butter, soy sauce, allspice, peppercorns, cinnamon, nutmeg, scallions, thyme, garlic, lime zest and juice, chile and ginger in a food processor and pulse, stopping to scrape down the sides as necessary with a rubber spatula, until a paste forms.
Arrange the chicken pieces on a baking sheet, rub with the marinade and generously sprinkle with salt. Let marinate for 20 to 30 minutes at room temperature.
Heat a cast-iron grill pan over medium-high heat and brush lightly with canola oil.
Place the chicken skin-side down on the grill pan. Reserve any leftover marinade on the baking sheet to use later. Cook until slightly charred and marked, flipping halfway through, 5 to 8 minutes total (the chicken will not be fully cooked, it will finish cooking in the oven).
Set a wire rack on a rimmed baking sheet and spray with nonstick cooking spray. Arrange the chicken skin-side up on the rack, leaving ample space between each piece. Top the chicken with the reserved marinade from the baking sheet and bake until the internal temperature reaches 165 degrees F, 15 to 20 minutes.
For the rice: Put the rice in a large bowl, cover with 4 cups cold water and soak for 30 minutes. Strain well, reserving the soaking liquid.
Heat a medium skillet over medium. Add the butter and onions and cook until they are translucent but not brown, 3 to 5 minutes. Stir in the cumin seeds, cayenne and cinnamon stick and toast for about 1 minute. Add the drained rice and stir gently until lightly toasted, about 1 minute. Add the reserved soaking water and gently stir. Bring to a boil, then reduce to a gentle simmer. Simmer, uncovered, until the water has been absorbed, about 10 minutes. Cover the pan and turn off the heat. Let rest for about 10 minutes, then season with salt and fluff with a fork. Remove the cinnamon stick.
For the green beans: fill a large bowl with ice water and set a colander inside the ice bath. Fill a medium pot with water and bring to a boil. Add a generous handful of salt. (The water should taste like sea water.) Add the green beans and cook until bright green and crisp-tender, 2 minutes. Remove with a slotted spoon to the colander ice bath.
When ready to serve, melt the butter in a large skillet over medium heat and toss in the beans to warm them gently. Top with the lemon juice and a sprinkle of salt.
For the honey glaze: Simmer the honey in a medium saucepan over medium heat until it foams and turns golden brown, 3 to 5 minutes. Remove from the heat, add the vinegar and return the pan to the stove. Simmer 2 to 3 minutes more to allow the vinegar and honey to cook together. Season with salt and set aside.
Place a large spoonful of rice on each plate and arrange the chicken and green beans around each portion. Drizzle the chicken with the honey glaze.

BASMATI CHICKEN RICE PILAF

Basmati Chicken Rice Pilaf image

Number Of Ingredients 9

Ingredients

3/4 lb. uncooked skinless chicken breast cut into strips
1 medium onion diced
1 red bell pepper diced
1 Tbsp. olive oil
3/4 cup chicken broth
4 cilantro sprigs and leaves chopped for garnish
1 pouch UNCLE BEN'S® READY RICE® Basmati
1/4 cup prepared curry powder
1 cup plain nonfat yogurt

Steps:

In plastic storage bag, combine curry powder, chicken, onion and bell pepper. Shake well to coat chicken and vegetables in curry powder.
Heat sauté pan over high heat and add tablespoon of oil. Add chicken mixture to pan and sauté until chicken is almost done, about 5 minutes.
Add in chicken broth and rice to pan. Heat until most of the chicken broth has absorbed, about 3 minutes.
Stir in yogurt and chopped cilantro into heated rice and chicken mixture.
Stir until well combined.

Tips:

To cook perfect basmati rice: Use a 1:1.5 ratio of rice to water. Rinse the rice thoroughly before cooking. Bring the water and rice to a boil, then reduce the heat to low, cover the pot, and simmer for 18-20 minutes, or until all the water has been absorbed.
To make flavorful chicken: Marinate the chicken in a mixture of yogurt, lemon juice, ginger-garlic paste, cumin, coriander, turmeric, red chili powder, and salt for at least 30 minutes before cooking. This will help the chicken absorb the flavors and stay moist.
To achieve a crispy and golden brown chicken: Pan-fry the chicken pieces in a hot skillet with a little oil until they are browned on all sides. Then, transfer the chicken to a baking dish and finish cooking it in the oven.
For a flavorful and aromatic rice pilaf: Use a variety of spices, such as cumin, coriander, cardamom, and bay leaves. Also, add some vegetables, such as carrots, peas, and onions, for added flavor and texture.
To prevent the rice from sticking to the pot: Make sure to use a heavy-bottomed pot and stir the rice occasionally while it is cooking.

Conclusion:

This flavorful and aromatic basmati chicken rice pilaf is a perfect dish for any occasion. It is easy to make and can be customized to your liking. With its tender chicken, fluffy rice, and flavorful spices, this dish is sure to be a hit with your family and friends.