Chicken pilaf with pistachios & lemon

Chicken pilaf with pistachios & lemon

Course Chicken, Dinner, Entree, Main
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Author Alida Ryder


  • 4 handfuls shredded chicken/4 chicken breasts cubed
  • 2 onions finely chopped
  • 3 garlic cloves crushed
  • 2 cm fresh ginger grated
  • 1 tablespoon ground coriander
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 tablespoon garam masala
  • 2 cups basmati/jasmine rice
  • 4 cups chicken stock
  • zest and juice of 1 lemon
  • 2 handfuls pistachios toasted
  • salt to taste


  • In a large saucepan, fry the onions (and chicken if using raw chicken) until the onion starts to brown. Add the garlic & ginger and saute for another 2-3 minutes.
  • Add the spices and stir to combine.
  • Add the rice and stir to coat the rice in the spices.
  • Add the chicken stock and turn down the heat. Allow to simmer gently for 10-15 minutes until there is only a little bit of stock left in the pot and the rice is almost cooked.
  • Add the shredded chicken (if using cooked chicken) and turn the heat off and place a lid on the pot. Allow to steam for 15-20 minutes until the rice is cooked.
  • When the rice is cooked, fluff it with a fork and stir in the lemon zest, juice and pistachios.
  • Serve with fresh parsley.