Layered Chicken Pilaf with Caramelised Onions

Fragrant rice, gently spiced chicken, sweet caramelised onions and a scattering of toasted nuts — this layered chicken pilaf brings together so many lovely flavours and textures.

It’s also a wonderful way to put your Thermomix® to work. The marinated chicken steams in the Varoma while the rice cooks in the simmering basket below. Then everything is layered together to create a generous dish that looks beautiful on the table.

I like to serve mine with a fresh tomato, red onion and cucumber salad. A squeeze of lemon and a spoonful of yoghurt finish it off beautifully!

My favourite part: the caramelised onions

While Thermie takes care of the rice and chicken, I like to cook my onions in a frying pan with ghee until they are really caramelised. That deep golden colour and lovely sweetness make such a difference to the finished dish.

For this version, finely slice the onion rather than chopping it in the Thermomix®. Cook it gently in a little ghee over medium-low heat, stirring regularly, until soft and deeply golden. Allow around 25–35 minutes, or longer if needed — proper caramelisation takes a little patience!

If the onions start catching, lower the heat and add a small splash of water to loosen the tasty bits from the pan. You’re looking for rich golden-brown onions rather than burnt edges.

You can still use the Thermomix® onion method in the recipe for convenience, but the pan-cooked onions are my personal favourite.

Why marinate the chicken?

The yoghurt and spices coat the chicken with flavour, while the lemon adds a little brightness. Even 30 minutes of marinating helps, although I prefer a few hours in the fridge when time allows.

Chicken thigh is my choice because it stays lovely and juicy during steaming. Cut the pieces to a similar size so they cook evenly, and spread them loosely across the Varoma dish and tray, leaving some steam holes clear.

The marinade gives the chicken a light coating rather than a generous sauce. Once layered with the rice and buttery onions, there’s plenty of flavour in every spoonful.

Tips for a delicious pilaf

• Rinse the rice well. This removes excess surface starch and helps keep the basmati grains separate.
• Check the chicken is cooked. Use a food thermometer to check that the centre of several of the largest pieces has reached 75°C. If needed, steam for a few more minutes and check again. If the rice is ready first, remove it and keep it covered while the chicken finishes cooking.
• Add a little golden rice for presentation. Remove a few heaped tablespoons of cooked rice into a small bowl. Sprinkle with a small pinch of turmeric and gently mix until yellow. Return it to the remaining white rice and lightly fold through, leaving a lovely mixture of white and golden grains.
• Toast the nuts. A few minutes in a dry frying pan brings out their flavour. Keep an eye on them, as they can burn quickly.
• Remove the whole spices. Take out the cinnamon stick, cardamom pods and bay leaf before layering.
• Layer gently. Avoid vigorously stirring the cooked rice, which can break the grains.
• Finish with freshness. Add mint, coriander and lemon just before serving.
• Give it a short rest. Cover the assembled pilaf for five minutes before bringing it to the table.

Easy swaps and additions

Chicken breast: You can use breast instead of thigh. Keep the pieces evenly sized and check them early, as breast can dry out more readily.

Nut-free: Leave out the almonds. For extra crunch, try toasted pumpkin seeds if suitable for your household.

Different nuts: Pistachios or toasted cashews are lovely alternatives to flaked almonds.

Not a coriander fan? Use parsley and mint instead.

No sultanas? Leave them out, or use a small amount of chopped dried apricot for a different sweet note.

A little more heat: Add chilli flakes or a pinch of cayenne to the marinade.

Extra vegetables: Stir cooked peas or baby spinach through the hot rice before layering, or serve with roasted cauliflower.

Vegetarian variation: Replace the chicken with spiced roasted cauliflower and cooked chickpeas. Cook the rice as directed, then layer with the vegetables, caramelised onions, nuts and herbs.

Dairy-free: Use an unsweetened dairy-free yoghurt in the marinade and olive oil for the onions instead of ghee.

Stick with regular white basmati for the cooking method in this recipe. Brown rice needs a different cooking time and won’t be a direct swap.

Storage and reheating

In the fridge: Divide leftover pilaf into shallow containers so it cools quickly, and refrigerate promptly within two hours. Keep the fridge at 5°C or below and eat within two days. Store the salad and yoghurt separately.

In the freezer: Freeze promptly cooled portions in airtight containers for up to three months. Keep fresh salad, yoghurt and garnishes separate, and add fresh herbs and nuts after reheating for the nicest finish.

To reheat: Thaw frozen portions in the fridge. Add a small splash of water to the pilaf, cover loosely and microwave until steaming hot throughout, stirring gently partway through. Only reheat once, and discard anything left from the reheated portion.

This is the kind of meal I love: Thermie quietly taking care of two components while I give those delicious onions a little attention. Layer it all together, add something fresh on the side, and dinner is ready to share!

Spiced, layered chicken pilaf

Fragrant basmati rice layered with gently spiced, yoghurt-marinated chicken, sweet onions caramelised in ghee, toasted almonds and fresh herbs. The Thermomix® cooks the rice and steams the chicken together for a delicious family meal.

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Course: Main Course

Cuisine: Indian

Keyword: chicken, pilaf, rice

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Marinating: 30 minutes minutes

Total Time: 1 hour hour 20 minutes minutes

Equipment

• Thermomix® with simmering basket
• Varoma
• Mixing bowl for marinating chicken
• Knife and chopping board
• Frying pan for caramelising onions and toasting nuts
• Spatula or wooden spoon
• Food thermometer
• Small bowl for colouring rice with turmeric
• Large serving dish with lid, or foil to cover
• Serving spoon
• TM5/TM6 or TM7

Ingredients

Marinated Chicken

• 700 g boneless skinless chicken thigh, cut into 3 cm pieces
• 100 g plain Greek yoghurt
• 2 garlic cloves crushed
• 15 g fresh ginger finely grated
• 1 tbsp lemon juice
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp sweet paprika
• ½ tsp ground turmeric
• ½ tsp ground cinnamon
• ¾ tsp salt
• Pinch of chilli flakes optional

Fragrant rice

• 300 g white basmati rice
• 1,200 g water
• 2 tsp Thermomix® vegetable stock paste
• 1 cinnamon stick
• 4 cardamom pods lightly crushed
• 1 bay leaf
• Small pinch of ground turmeric optional, for colouring a little cooked rice

Caramelised onions and finishing

• 1 large onion peeled and finely sliced
• 30 g ghee for pan-cooking the onion
• 50 g sultanas
• 40 g flaked almonds toasted
• Small handful of fresh coriander roughly chopped
• Small handful of fresh mint roughly chopped

To Serve

• Lemon wedges
• Plain Greek yoghurt
• Tomato red onion and cucumber salad, optional

Instructions

• Marinate Chicken

  Combine the yoghurt, garlic, ginger, lemon juice, cumin, coriander, paprika, turmeric, cinnamon, salt and optional chilli flakes in a bowl. Add the chicken and coat thoroughly. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours.
• Prepare Rice

  Place the basmati rice in the simmering basket. Rinse under cold running water until the water runs mostly clear, then drain. Set aside.
• Arrange Chicken

  Spread the chicken, with its coating of marinade, loosely across the Varoma dish and tray. Leave some steam holes uncovered on both levels and fit the Varoma lid. Discard any excess marinade remaining in the bowl.
• Cook the Chicken & Rice

  Add 1,200 g tap hot water and the vegetable stock paste to the Thermomix® mixing bowl. Insert the simmering basket containing the rice. Nestle the cinnamon stick, cardamom pods and bay leaf into the rice. Fit the mixing bowl lid and position the assembled Varoma. Cook 15 min/Varoma/speed 4.
• Caramelise the onions while Thermie cooks

  Heat the ghee in a frying pan over medium-low heat. Add the sliced onion and cook for around 15 minutes, stirring regularly, until deeply golden and caramelised. Lower the heat if needed and add a small splash of water if the onions begin catching. Stir in the sultanas at the end.
• Check the rice & chicken

  Carefully remove the Varoma, opening its lid away from you. Check the rice; if still firm, cook for another 3–5 min/Varoma or steam mode/speed 2. Check several of the largest chicken pieces with a food thermometer — the centres should reach 75°C. If the rice is ready first, carefully remove the basket using the spatula and transfer the rice to a covered serving dish. Continue steaming the chicken in until cooked.
• Add a little golden colour

  Remove the cinnamon stick, cardamom pods and bay leaf from rice. Place a few heaped tablespoons of cooked rice in a small bowl. Add a small pinch of turmeric and gently mix until yellow. Return to the white rice and lightly fold through, keeping a mixture of white and golden grains.
• Layer the pilaf

  Place half the rice in a warm serving dish. Top with half the caramelised onions and sultanas, half the chicken and a scattering of coriander and mint. Repeat with the remaining ingredients.
• Finish and serve

  Cover and rest for 5 minutes. Scatter with the toasted almonds and serve with lemon wedges, Greek yoghurt and a tomato, red onion and cucumber salad dressed with: 2 tbsp extra virgin olive oil, 1 tbsp lemon juice, ½ tsp ground cumin, ¼ tsp salt, or to taste, Freshly ground black pepper – all shaken in a jar. Taste, if needed add a pinch of sugar or honey.