Kashmiri Chicken Cardamom and Saffron Pilau Spiced Indian Rice

Indulge in the rich, aromatic flavors of Kashmiri Chicken Cardamom and Saffron Pilau, a spiced Indian rice dish that's as vibrant as it is delicious. This one-pot recipe combines tender chicken thighs, fragrant basmati rice, and a medley of warming spices like green cardamom, cinnamon, and cloves, all elevated by the luxurious addition of saffron steeped in warm milk. Caramelized onions provide a touch of sweetness, while yogurt and chicken stock ensure the rice stays moist and flavorful. Perfectly suited for festive occasions or an elevated weeknight meal, this dish is finished with garnishes of cilantro, raisins, and slivered almonds for added texture and flair. Whether you're craving comforting Indian cuisine or exploring fragrant Kashmiri flavors, this pilau is sure to delight!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams Chicken thigh (boneless, skinless)
• 300 grams Basmati rice
• 100 grams Yogurt
• 1 large Onion (thinly sliced)
• 4 Garlic cloves (minced)
• 1 tablespoon Ginger (grated)
• 3 tablespoons Ghee or clarified butter
• 6 Green cardamom pods
• 1 2-inch piece Cinnamon stick
• 5 Cloves
• 1 Bay leaf
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Saffron threads
• 3 tablespoons Warm milk
• 500 milliliters Chicken stock
• 1.5 teaspoons Salt
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Ground coriander
• 2 tablespoons Cilantro (chopped, for garnish)
• 2 tablespoons Raisins (optional, for garnish)
• 2 tablespoons Slivered almonds (optional, for garnish)

Directions

Step 1

Wash the basmati rice in cold water until the water runs clear. Soak it in cold water for at least 20 minutes, then drain and set aside.

Step 2

Warm the milk in a small bowl and add the saffron threads. Let it steep to release the color and flavor.

Step 3

Heat 2 tablespoons of ghee in a large pan over medium heat. Add sliced onions and cook until golden brown and caramelized. Remove half of the onions for garnishing later.

Step 4

To the same pan, add minced garlic, grated ginger, green cardamom, cinnamon stick, cloves, bay leaf, and cumin seeds. Stir for about 1-2 minutes until fragrant.

Step 5

Add the chicken pieces to the pan and cook until they turn golden on all sides. Stir in yogurt, turmeric powder, ground coriander, and salt. Cook for another 5-6 minutes, ensuring the chicken is well coated with the spices.

Step 6

Add the drained basmati rice to the pan and gently stir to mix it with the chicken and spices.

Step 7

Pour in the chicken stock and the saffron-infused milk. Reduce the heat to low, cover the pan with a tight-fitting lid, and cook for 20 minutes, or until the rice is tender and liquid is absorbed.

Step 8

Turn off the heat and let the pilau rest, covered, for 5 minutes. Fluff the rice with a fork before serving.

Step 9

Garnish with caramelized onions, chopped cilantro, raisins, and slivered almonds (if using). Serve hot and enjoy!

Nutrition Facts

Serving size	(1733.1g)

Amount per serving	% Daily Value*
Calories	2318.3

Total Fat 116.6g	0%
Saturated Fat 44.4g	0%
Polyunsaturated Fat 0.0g
Cholesterol 773.7mg	0%
Sodium 4275.6mg	0%
Total Carbohydrate 144.7g	0%
Dietary Fiber 17.0g	0%
Total Sugars 30.9g
Protein 174.7g	0%

Vitamin D 66.1IU	0%
Calcium 651.4mg	0%
Iron 19.2mg	0%
Potassium 2498.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.1%

Protein: 30.0%

Carbs: 24.9%