11/09/2026
masala chicken pilaf, chicken pilaf recipe, Pakistani pilaf, fluffy rice, easy pilaf recipe
Masala Chicken Pilaf
Ingredients:
* Basmati rice — 2½ cups (1 kg), soaked for 1 hour
* Chicken — 1250 g
* Yogurt — 1 cup
* Oil — ¾ cup
* Onions — 3 medium, thinly sliced
* Tomatoes — 2 medium
* Ginger-garlic-green chilli paste — as required
* Fresh coriander — a little
* Aloo Bukhara — as required
* Vinegar — a little
* Red chilli flakes — 1 tbsp
* Salt — 1½ tbsp or to taste
Special Masala:
* Black cardamom — 1
* Star anise — 1
* Nutmeg — 1 whole
* Mace — 3–4 small pieces
* Cumin seeds — 1 tbsp
* Cloves — 4
* Whole black pepper — 7–8
* Coriander seeds — 1 tbsp
* Bay leaves — 2
Grind all the spices together and sift the powder.
Whole Spices:
* Bay leaf — 1
* Cumin seeds — 1 tsp
* Whole black pepper — 7–8
* Cloves — 2–3
Recipe:
1. Soak the basmati rice for 1 hour, then drain.
2. Marinate the chicken with yogurt, Special Masala, red chilli flakes and salt. Rest for 30 minutes.
3. Heat oil and fry the onions until nicely brown.
4. Add the whole spices, then ginger-garlic-green chilli paste. Bhunao well until aromatic and the rawness of the ginger and garlic disappears.
5. Add tomatoes and cook until soft. Lightly mash them with a spoon.
6. Add the marinated chicken and bhunao until the excess moisture dries up and the chicken turns light brown.
7. Add 3½ glasses of water, fresh coriander and Aloo Bukhara. Bring to a boil and cook on low-medium flame for 10 minutes.
8. Add the drained rice and a little vinegar. Taste the yakhni and adjust salt if needed.
9. Cook until the water reduces. Cover and give dum on very low flame for 15–20 minutes.
10. Gently fluff the rice and serve hot. ❤️
Note: A pressure cooker can be used just like a normal pot for this recipe, including the 15–20 minutes dum.
