One Pot Chicken Pilaf

Golden grains, tender chicken, timeless comfort

Prep Time 30 min
Cook Time 20 min
Serving Size 4
Recipe Type Hob

One Pot Chicken Pilaf is a celebration of flavor, convenience, and cultural connection. In this simple yet elegant recipe, chicken and rice cook together in a fragrant broth infused with garlic and warm spices. Olive oil, once the prized gift of Athena, lends a silky richness and a hint of Mediterranean grace. The result is tender chicken nestled in perfectly seasoned rice, dotted with peas and carrots for color and sweetness. A final flourish of lemon and parsley brightens every bite — a dish that feels both everyday and extraordinary.

Ingredients

1 tbsp olive oil
400 g chicken (thighs or breast, bite-sized)
1 onion, chopped
2 garlic cloves, minced
1 cup basmati rice (washed & soaked 15 min)
2 cups chicken stock (or water + stock cube)
1 carrot, diced small
½ cup peas (fresh or frozen)
½ tsp cinnamon
½ tsp cumin
Salt & pepper to taste
Handful of fresh parsley (for garnish)
Squeeze of lemon (optional)

Method

Heat oil in a pressure cooker, brown chicken lightly, remove and keep aside.
In same pressure cooker cook onion until golden. Add garlic & spices.
Stir in rice, carrot, peas, and chicken back.
Pour in stock, cover with a lid and cook for just 2 whistles. Allow to rest until the pressure is released from cooker entirely.
Garnish with parsley and a squeeze of lemon.

Did you know?

From ancient Greece to Indian kitchens, olive oil has traveled through myths, trade, and time. Once a divine elixir for gods and athletes, today it’s celebrated for its health and heart benefits. A symbol of endurance, purity, and good fortune—olive oil truly ages like mythology itself.

Find out more about the history and tradition of the dish

In India, ragi has been found in archaeological excavations dating back to 1800 BC, and has been associated with honouring poets with a concoction of ragi, milk, and honey.

Read

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