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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
Cook Time: 30 minutes
Marinating: 30 minutes
Total Time: 1 hour 20 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.