Chicken pilaf


  • 400 g chicken tenders
  • 3 tablespoon(s) ghee (clarified butter)
  • 3 cloves of garlic
  • 2 onions
  • 5 cm of ginger
  • 1 tablespoon(s) of cardamom
  • 2 cloves
  • 400 g rinsed basmati rice
  • 80 cl of chicken stock
  • 1 stick of cinnamon
  • 15 cl of coconut milk
  • 1 tablespoon(s) flaked almonds


  1. Peel and chop the onions, garlic and ginger. In a mortar, crush the garlic with the onions, ginger, cardamom and cloves.

  2. In a frying pan, brown the chicken strips in the hot ghee for 5 minutes or until they are golden brown, then add the contents of the mortar and continue cooking for 1 minute.

  3. Add the rice and brown it for 1 minute, stirring constantly, then add the broth, add the cinnamon stick, cover and cook over low heat for 15 minutes. Add salt and pepper, then pour in the coconut milk.

  4. Sprinkle with flaked almonds when serving.

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