Chicken Pea Pilau

Expresso Show viewer Haseena Parker shares her family recipe with us!

Serves: 6
Time: 1 hour
Recipe by: Haseena Parker


1 Kg Chicken pieces (about 10-12) skinned, washed and well drained.
2 Cups of Jasmine Rice – rinsed and parboiled with 1 tsp salt, 1 stick cinnamon and 2 Cardamom pods – once parboiled, drained and set aside.
3 Potatoes – cut into quarters and lightly fried in oil – drained and set aside
1 Small Carrot peeled and diced into small pieces – set aside

Marinade for the chicken:
2 Ripe Tomatoes – grated
2 Teaspoons of Tomato paste
1 Dessertspoon Chilli Powder
1 Dessertspoon Cumin/Jeera Powder
1 Teaspoon Coriander/Dhanya Powder
1 Teaspoon Crushed Chillies/Chilli Flakes
2 Teaspoons Salt
1 Teaspoons Tumeric Powder
Juice of half Lemon
1 Dessertspoon Garlic & Ginger Paste
1 Teaspoon of Saffron strands – first infuse in quarter cup of water (preserve a few strands for garnishing the rice) 2 Cups of Frozen Peas
3 Onions thinly sliced, fried in oil and drained – the pre-fried onions can be bought at a spice shop (preserve about 1 Dessertspoon of the fried onions for garnishing the rice)
1 large Green Chilli – cut into half
30 grams of Fresh Green Coriander chopped.


Place the marinated chicken in a cooking pot. Then place the pre-fried potatoes on top of the chicken.
Layer the parboiled rice on top of the potatoes.
Garnish the rice with the preserved saffron strands, the preserved fried onions and the diced carrots.
Pour 1 cup of water over the rice. Seal the pot with the lid. Cook and steam as follows: 10-15 minutes of high heat 20 minutes of medium heat 10 minutes on a low heat.
For dishing or plating this dish: Use a platter and dish the rice of half the side of the platter and the cooked chicken on the other half of the platter.
Garnish with fresh chopped coriander.
This meal is served with Yogurt and Papadums