This easy one-pot chicken pilaf is a flavorful and comforting meal made with basmati rice, chicken, warm spices, carrots, and raisins. Inspired by Middle Eastern flavors, this rice dish comes together in just 30 minutes—perfect for busy days. It’s fluffy, aromatic, and always a crowd-pleaser.
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This is a dish I never get tired of. Whether it’s lunch, dinner, or straight from the fridge when I don’t feel like reheating, I’ll happily dig in. It’s foolproof, easy to make, and turns out delicious every single time.
What makes this pilaf so special is how beautifully everything comes together. The rice turns perfectly golden, stays nice and fluffy, and fills the kitchen with an incredible aroma. The chicken is always juicy, the raisins add just the right hint of sweetness, and best of all—it’s all done in one pot.
I serve it straight on a plate, just like in the photos—and honestly, it doesn’t need anything else.
Ingredients You’ll Need
Here’s a quick look at what goes into this chicken rice pilaf. For the full list of ingredients and exact measurements, scroll down to the recipe card below.
Basmati rice – Long-grain basmati is ideal. It cooks up fluffy and light. Rinsing and soaking it beforehand makes a big difference.
Chicken – I use boneless, skinless chicken thighs—they stay juicy and flavorful.
Onion – I used red onion for color and sweetness, but yellow or white onions work great too.
Garlic – Finely crushed or minced garlic adds depth.
Chili – I add a slit red chili for gentle heat and aroma. Red or green—use what you have.
Carrot – Julienned carrot adds color and a soft crunch.
Whole spices – Cinnamon, cardamom, cloves, bay leaf, and cumin seeds form a warm, aromatic base.
Ground spices – A touch of turmeric for golden color and a pinch of allspice for warmth. No allspice? Try a mix of ground nutmeg and cardamom.
Seedless raisins – I like a mix of golden and black raisins for color and sweetness. Just make sure they’re seedless!
Chicken stock – Adds rich, savory flavor. You can also dissolve chicken bouillon in 2 cups of water as a swap.
Oil + clarified butter or unsalted butter – I used sunflower oil and a bit of clarified butter. Any neutral oil works. Clarified butter adds depth, but just oil is fine too.
Salt + freshly ground black pepper – Season to taste, especially if your stock is salty.
Fresh parsley – A little chopped parsley at the end makes it pop.
Instructions (Step-by-Step)
1. Rinse the basmati rice under cold water until it runs clear. Soak for 15–20 minutes, then drain well using a fine-mesh colander.
2. In a pot or deep pan, melt the clarified butter over medium heat. Add the raisins and sauté for 1–2 minutes until they puff up and turn lightly golden. Remove and set aside.
3. In the same pot, add the oil. Toss in the cinnamon stick, cardamom pods, cloves, and bay leaf. Let them sizzle for a few seconds to release their aroma.
4. Add the sliced onion and sauté until softened and golden brown, stirring often so they don’t burn.
5. Stir in the chicken pieces and crushed garlic. Sauté for a few minutes until the chicken starts to turn opaque.
6. Sprinkle in the crushed cumin, allspice, turmeric, salt, and black pepper. Add the julienned carrot and stir for a minute or two to combine everything well.
7. Add the soaked and drained rice. Gently sauté for 1–2 minutes until the rice is slightly toasted. Stir carefully to avoid breaking the grains.
8. Pour in the chicken stock and add the slit chili. Bring to a boil over high heat.
9. Once most of the surface liquid has evaporated, return the sautéed raisins to the pot and give everything a gentle stir.
10. Reduce the heat to the lowest setting, cover tightly with a lid, and let the rice steam for 10 minutes. Don’t lift the lid while it cooks.
11. Turn off the heat. Then, sprinkle with chopped parsley, gently fluff the rice with a fork, and serve hot or warm.
Tips for Perfect Rice Pilaf
Stick to the Rice-to-Liquid Ratio: Use 2 cups of liquid for every 1 cup of uncooked rice. This ensures the rice cooks perfectly without being too dry or soggy.
Soak and Rinse the Rice: Soak the rice for 15–20 minutes, then rinse it well and drain. This removes excess starch and helps the rice cook up light, fluffy, and non-sticky.
Bloom the Whole Spices: Sauté cinnamon, cardamom, cloves, and bay leaf in oil before adding other ingredients. This releases their aromas and infuses the rice with flavor.
Use Stock, Not Water: For a richer, more depth, opt for chicken or vegetable stock instead of water.
Storage & Reheating
Let the rice cool completely before storing. Keep leftovers in an airtight container in the fridge for up to 3 days.
To reheat, warm it gently on the stovetop or in the microwave with a splash of water or chicken stock to bring back the moisture.
You can also freeze it in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating as usual.
FAQs
Yes, but it will take longer to cook and may need more liquid. Adjust the cook time and check for doneness before serving.
Yes! Swap the chicken for chickpeas or sautéed mushrooms, and use vegetable broth instead of chicken stock. You can even add extra veggies like peas and bell peppers.
Yes! Swap the chicken for chickpeas or sautéed mushrooms, and use vegetable broth instead of chicken stock. You can even add extra veggies like peas and bell peppers.
It pairs well with a side salad, yogurt sauce, or simply some cucumber slices with a squeeze of lemon.
More Family Dinner Recipes
- Easy Curry Fried Rice with Shrimp
- Easy Creamy Chicken and Potato Curry (30-Minute Dinner)
- Filipino Style Chicken Macaroni Salad
- Mediterranean Yellow rice
- Homemade Spanish Rice
If you try the recipe, please take a moment to leave a comment and rating. I love hearing from you and it also helps other readers who are thinking of making the recipe.
Recipe
Easy One-Pot Chicken Pilaf
Ingredients
- 1 cup long-grain basmati rice rinsed and soaked for 20 minutes
- 9 oz 250 g boneless, skinless chicken thighs, cut into pieces (any size you like)
- 2 cups chicken stock
- 2 tablespoons oil any neutral cooking oil
- 1 tablespoon clarified butter or unsalted butter
- 1 cinnamon stick about 2 inches long
- 2 green cardamom pods
- 2 cloves
- 1 bay leaf
- 1 medium onion thinly sliced
- 4 –5 garlic cloves finely crushed or minced
- 1 green or red chili slit lengthwise
- 1 medium carrot peeled and julienned
- ½ teaspoon cumin seeds lightly crushed
- ¼ teaspoon allspice powder
- ½ teaspoon turmeric powder
- ½ teaspoon freshly ground black pepper
- salt to taste
- ¼ cup seedless raisins I used a mix of golden and black
- fresh parsley chopped, for garnish
Instructions
- Rinse the basmati rice under cold water until it runs clear. Soak for 15–20 minutes, then drain well using a fine-mesh colander.
- In a pot or deep pan, melt the clarified butter over medium heat. Add the raisins and sauté for 1–2 minutes until they puff up and turn lightly golden. Remove and set aside.
- In the same pot, add the oil. Toss in the cinnamon stick, cardamom pods, cloves, and bay leaf. Let them sizzle for a few seconds to release their aroma.
- Add the sliced onion and sauté until softened and golden brown, stirring often so they don’t burn.
- Stir in the chicken pieces and crushed garlic. Sauté for a few minutes until the chicken starts to turn opaque.
- Sprinkle in the crushed cumin, allspice, turmeric, salt, and black pepper. Add the julienned carrot and stir for a minute or two to combine everything well.
- Add the soaked and drained rice. Gently sauté for 1–2 minutes until the rice is slightly toasted. Stir carefully to avoid breaking the grains.
- Pour in the chicken stock and add the slit chili. Bring to a boil over high heat.
- Once most of the surface liquid has evaporated, return the sautéed raisins to the pot and give everything a gentle stir.
- Reduce the heat to the lowest setting, cover tightly with a lid, and let the rice steam for 10 minutes. Don’t lift the lid while it cooks.
- Turn off the heat. Then, sprinkle with chopped parsley, gently fluff the rice with a fork, and serve hot or warm.
Notes
Nutrition
Nutrition Disclaimer:
Nutrition information is a general estimate only. Actual values may vary depending on the specific ingredients and brands used. For the most accurate information, please consult a registered dietitian or use your preferred nutrition calculator.
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