If you’ve ever craved that fragrant, cozy bowl of Spicy Chicken Pilau, the kind that fills your house with a smell so good people peek in to ask, “What’s cooking?”, then you’re in the right place. I’ll walk you through everything, including ingredients, method, and extra tips I’ve picked up from cooking pilau many times.
What is Chicken Pilau?
Pilau (sometimes “pilau” or “pulao/pilav” in other cultures) is a rice dish cooked with chicken, spices, and often with potatoes or other vegetables. In Kenya, the Swahili version is especially beloved, with rich aroma, lots of whole and ground spices, and sometimes a hint of ghee for richness. What makes it really special is those layers of flavour and how the rice steams through, absorbing all of it.
Ingredients You’ll Need
Here’s what I use when I cook chicken pilau. Serving about 4-6 people, depending on appetite.
| Ingredient | Quantity (approx.) | Why It Matters |
|---|---|---|
| Onions are the base of flavour; different textures help with caramelization + bite. | ~1 kg | Bone-in adds flavour; chicken pieces let the spices penetrate better. |
| Basmati rice | 3 cups | Long grain rice steams more cleanly; less sticky if well washed/soaked. |
| Onions | 2 medium, sliced (one finely, one a bit more chunky) | Onions are the base of flavour; different textures help for caramelization + bite. |
| Garlic-ginger paste | ~1 tbsp each or fresh grated | Fresh always tastes brighter. |
| Whole spices: cinnamon sticks, cardamom pods, cloves, whole black pepper, cumin seeds | For a supportive spice kick without overwhelming. | These give aroma and depth. |
| I love potatoes in pilau for texture; they absorb flavour. | 1-2 tsp | Ground or mixed pilau masala (optional, depending on how strong whole spices are) |
| Potatoes (optional) | 2-3 medium, peeled, quartered | I love potatoes in pilau for texture, they absorb flavour. |
| Ghee + vegetable oil | ~1 tbsp ghee + ~2-3 tbsp oil | Ghee gives that buttery Swahili-rich flavour; oil helps fry spices & onions without burning. |
| Water or chicken stock | Enough to cover (see method) | Good stock elevates it. |
| Salt to taste | Lime/lemon juice | |
| Lime / lemon juice | Juice of one lime (optional) | I like a slight tang; it brightens everything at the end. |
Step-by-Step Method
Here’s the method I’ve refined over time. I include timings, what I do to avoid common mistakes, etc.
- Prep your rice & chicken.
• Wash the basmati rice well until the water runs nearly clear; then soak for ~20-30 minutes. This helps keep the rice fluffy and prevents it from becoming mushy.
• If the chicken is large pieces, I sometimes marinate briefly (salt + a little garlic/ginger + lime) for 15-30 mins. This helps flavour get inside. - Brown the chicken lightly (optional)
• In a heavy pot (I like using a thick-bottomed one so it doesn’t burn), heat oil + ghee.
• Add chicken, sear it on both sides just until it starts turning colour. Don’t cook through — it will finish later. This adds depth. - Fry onions & whole spices.
• Remove the chicken temporarily, then in same pot fry onions until soft & golden in places. I like one set of onions sliced thick for texture, another finely chopped to almost dissolve.
• Add whole spices (cinnamon, cardamom, cloves, cumin, pepper) so they sizzle and perfume the oil. Be careful not to burn them — medium heat works well. - Return chicken, add potatoes & garlic/ginger.
• Put chicken back in, add potatoes if using. Then garlic-ginger paste. Stir so that everything is evenly coated with the aromatic oil/spice mix. Let potatoes get a bit of colour. - Rice goes in
• Drain the soaked rice, and add it gently to the pot. Stir once or twice to mix the rice with the chicken & spice mixture, but then minimize stirring to avoid breaking the grains. - Add liquid (stock or water)
• Pour in hot water or chicken stock. The typical rice: liquid ratio is ~1:2 for basmati, but since chicken and potatoes release moisture, you may reduce a bit (e.g., 1 , 1.75).
• Season with salt now. Taste if possible (the stock helps). - Simmer and steam
• Bring to a boil uncovered. When the water level drops and just after you see steam rising and the surface looks “nearly dry”, reduce the heat to the lowest setting.
• Cover with a tight lid; some people wrap a clean towel under the lid to trap steam. Let steam for ~15 minutes. Then switch off and let rest (still covered) for another 5-10 minutes. - Fluff & serve
• When ready, use a fork to fluff up the rice (lift rather than stir). This gives you separate grains, not mush.
• Finish with a squeeze of lime, fresh coriander if you like. Serve with kachumbari, pilipili ya kukaanga, or green salad.
My Extra Tricks (that often get missed)
- Using chicken stock instead of plain water: If you boil the chicken a little ahead (or use stock), it adds deeper flavour.
- Control over heat & pot material: A heavy pot (cast iron, thick base steel) avoids hot spots. Medium heat during frying; low heat during steaming. High heat at the wrong time burns spices.
- Layered onion: I sometimes caramelize onions deeply for topping at the end; it adds a bit of crunch and sweetness.
- Lime/mild acid at the end: helps cut through richness, especially if it’s a festive meal and lots of ghee/oil are used.
- Resting period: Even when everyone is hungry, letting it rest 5-10 mins keeps moisture locked in. Fluffing later, not stirring while steaming.
What to Avoid
- Adding tomato paste / too many tomatoes into Swahili pilau, if you want the “proper” classic kind. Chef Ali Mandhry (a respected chef in Kenya) has noted that authentic Swahili pilau shouldn’t be red or brown from tomatoes; it should have a more “khaki-ish” colour from the spices and ghee, not from tomato paste. Pulselive Kenya
- Over-cooking chicken before adding it to rice makes it dry and stringy.
- Using too little salt or too much water can lead to a bland or soggy pilau.
- Lid that’s not tight, steam escapes, rice might undercook, or get an uneven texture.
Flavor Variations & Substitutions
- Spice intensity: If you like a stronger heat, add fresh chilies (green or red) or a pinch of chili powder. If mild, skip or reduce.
- Vegetables: Peas, carrots, or capsicum can be added toward the end (last ~5 minutes) so they don’t become mush.
- Rice type: Basmati is ideal, but if using local long grain, adjust water/steam time slightly. Brown rice works too, needs more water & longer cooking/steaming.
- Chicken type: Using “kienyeji” (free-range) chicken yields a richer flavour; boil it for a bit longer beforehand to make it tender.