Buckwheat and Chicken Pilaf

Chicken pulao is an easy east Indian rice recipe which has some veggies and is flavored with spices. Easy to make and hassle-free, this chicken pulao is perfect when your in a mood to enjoy some traditional lunch

Course Lunch

Cuisine East-Indian, Indian

Keyword Chicken, East-Indian recipes, Indian, pilaf, pulao, rice

Prep Time 10

Cook Time 20

Resting Time 15

Total Time 45

Servings servings

Calories 272kcal

Author Veena Azmanov

Cost $10

Equipment

Cutting Board
Kitchen Knife
Suate pan
Wooden spoon

Ingredients

1 cup Buckwheat washed, soaked for 30 minutes then drained
½ lb Chicken thighs cut into pieces
2 tbsp Oil canola or olive
1 tbsp Ghee or butter (optional)
1 large Onion diced
2 large Garlic cloves minced
1 inch Fresh ginger grated
1 large Tomato chopped
½ cup Cilantro or parsley chopped
1 tsp Salt
½ tsp Black pepper power
2½ cups Stock or broth chicken or vegetable
¼ tsp Turmeric powder
½ tsp Coriander powder
½ tsp Cumin powder
4 green cardamom pods hari elichi
1 large Black cardamom pod kali elichi
1 3.-inch Cinnamon stick dalchini
5 cloves lavang
2 large Bay leaves

US Customary - Metric

Instructions

Rice - Wash the buckwheat under running water until the water runs clear. Cover the buckwheat with more water and soak for 30 minutes. Then drain and set aside.
Pro tip - soaking the rice will help it become light and fluffy as well as cook evenly.
Saute - In a saute pan over medium heat, add the oil and ghee/butter. Add the whole spices and saute for 30 seconds. Then, add the onions and saute until translucent. Followed by ginger and garlic. Saute another 30 seconds.
2 tbsp Oil, 1 tbsp Ghee, 1 large Onion, 2 large Garlic cloves, 1 inch Fresh ginger, 4 green cardamom pods, 1 large Black cardamom pod, 1 3.-inch Cinnamon stick, 5 cloves, 2 large Bay leaves
Spices - Next, add the chopped tomatoes and spices. Saute for two minutes on low heat adding a few tablespoons of water to prevent the spices from burning.
1 large Tomato, ¼ tsp Turmeric powder, ½ tsp Coriander powder, ½ tsp Cumin powder
Veggies - Add the chicken pieces. Saute for 2 to 3 minutes on medium-high heat until the chicken is no longer pink.
Pro tip - cooking the chicken on medium-high will sear the meat and ensure the juices stay in prevent it from becoming chewy.
½ lb Chicken thighs
Rice - Add the buckwheat and sauté for 2 minutes more on medium heat. Then add stock /broth and season with salt and pepper. Add half the chopped cilantro/parsley and bring to a boil.
Pro tip - if using commercial chicken stock or broth check for salt as these usually have salt added for preservation.
½ cup Cilantro or parsley, 1 tsp Salt, ½ tsp Black pepper power, 2½ cups Stock or broth, 1 cup Buckwheat
Cook - Once it comes to a boil lower the heat to the lowest settings and cover with a lid. Cook covered for 20 minutes.
Pro tip - make sure the lid fits well and prevents loss of moisture otherwise the rice will dry out and the bottom may get stuck.
Rest - After 20 minutes turn the heat off but, do not open the pan. Let the buckwheat rest for another 10 minutes. Then fluffy with a fork.
Pro tip - resting helps absorb excess moisture. This will ensure. you have light and fluffy rice that is not sticky.
Serve immediately once done

Notes

For those looking to take their buckwheat and chicken dish to the next level, here are some bonus tips to help you perfect your recipe:

Use homemade chicken broth or stock for added depth of flavor. If you don't have any on hand, store-bought is fine, but opt for low-sodium to avoid your dish becoming too salty.
To keep the chicken juicy and tender, use boneless skinless chicken thighs or legs cut into pieces. Alternatively, don't cut the chicken breast pieces too small. This ensures that it cooks evenly and doesn't dry out.
Experiment with different types of buckwheat. While traditional buckwheat groats work well, you can also try using buckwheat flour or soba noodles for a different texture and flavor.

Other cooking methods

If you're short on time, consider using a pressure cooker or instant pot to cook the chicken and buckwheat together in one pot. This will save you time and make cleanup a breeze.

Pressure cooker - Once you add all the ingredients, put the lid and whistle. Pressure cook for 1 whistle on medium heat.
Instant pot - once you add all the ingredients, put the lid, seal the valve, and pressure cook on high for 5 minutes. Natural release for 3 minutes then manual release. Rest and fluffy rice.

Nutrition