🍗 Kenyan Chicken Pilau

Ingredients

Equipment: Heavy-bottomed cooking pot, Wooden spoon, Knife, Chopping board, Spice grinder or mortar and pestle, Measuring cups

• 2 tsp cumin seeds
• 8 cardamom pods
• 8 whole cloves
• 1 tsp black peppercorns
• 1 large cinnamon stick
• 1 tsp ground coriander
• 1.2 kg bone-in chicken pieces — preferred for a richer broth
• 4 cups (800g) basmati rice — washed and soaked 20 minutes
• 3 large onions — thinly sliced
• 5 garlic cloves — minced
• 2 tbsp fresh ginger — grated
• 2 medium tomatoes — chopped (optional)
• 8 cups hot chicken stock
• 4 tbsp cooking oil or ghee
• 2 tsp salt — adjust to taste
• Fresh coriander — for garnish

Method

1. Toast the cumin seeds, cardamom pods, cloves, peppercorns, and cinnamon stick in a dry pan over low heat for 2–3 minutes, stirring continuously, until deeply fragrant.
2. Allow to cool completely, then grind to a fine powder. Mix in the ground coriander and set aside.
3. Heat the oil or ghee in a heavy pot over medium heat. Add the sliced onions.
4. Cook the onions slowly, stirring often, until they are deep golden brown — about 20–25 minutes. This is the heart of great pilau.
5. Add the garlic and ginger and cook for 1 minute until fragrant.
6. Stir in the pilau spice blend and cook for 1 minute, letting the spices bloom in the oil.
7. Add the chicken pieces and brown lightly on all sides — about 5 minutes.
8. Add the tomatoes if using and cook until softened — about 5 minutes.
9. Pour in the hot chicken stock. Cover and simmer for 25–30 minutes until the chicken is nearly cooked through.
10. Add the soaked, drained basmati rice. Stir gently once to distribute evenly. Taste the broth and adjust the salt.
11. Bring to a gentle boil, then reduce heat to the lowest setting. Cover tightly and cook undisturbed for 20–25 minutes.
12. Remove from heat. Rest covered for 10 minutes, then fluff gently with a fork, garnish with fresh coriander, and serve.