Rice pilaf with chicken drumsticks is a perfect one-pot dish to cook for dinner. It is a deeply nourishing dish that has quite a unique flavor thanks to the mix of delicious spices, garlic, and some vegetables. Thanks to all the juices and broth from the chicken and veggies, you get quite a mouthwatering moist rice dish.

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Pilaf/pilav or plov is the epitome of comfort food. You can have it ready in no time considering all the ingredients and their initial cooking process. Moreover, you definitely will appreciate how easy is to make this rice recipe at home.

To start the recipe you need to choose the type of chicken that you will be cooking with rice. I prefer using meat with bones because I find pilaf more rich and delicious. Using basmati rice is not a strict condition. However, it’s perfect for the recipe as it turns very fluffy after cooking and is quick to make. The most important thing is never to skip the spices. They are essential for that unique pilaf aroma and flavor that makes the dish so irresistible.

Chicken Rice Pilaf Recipe

Check out some other recipe on my site that I am sure you are going to love:

Chicken Rice Pilaf Ingredients:

Chicken drumsticks and rice pilaf ingredients

  • 600 ml water;
  • 400 g chicken drumsticks;
  • 200 g basmati rice;
  • 1 carrot;
  • 1 onion;
  • 50 ml vegetable oil;
  • 1 garlic head;
  • 1 tsp. salt;
  • 1 tsp. turmeric;
  • ¼ tsp. zira;
  • ¼ tsp. coriander;
  • A pinch of freshly ground black pepper.

How to make chicken and rice pilaf from scratch:

  • Clean and peel vegetables. Cut onion and carrot into thin slices.

Cut carrot and onion into thin slices

  • Take a cast-iron pot or a stainless steel double bottom one and heat vegetable oil on medium heat. Add sliced onion and sauté until soft and semi-translucent. Add carrot slices to the pot and cook the mixture for additional 5 minutes.

Sauté vegetables

  • Place chicken drumsticks in the pot using sautéed vegetables as a pillow.

Place chicken over the vegetables

  • Sprinkle all the seasoning, herbs together with salt, over the chicken. I like to buy whole zira and coriander seeds and grind them myself using a mortar and a pestle.

Add spices

  • Cover meat with 200 ml of boiling water, wait until the water boils in the pot again, and let the meat cook for 20 minutes on low steady simmering under the lid.

Pour boiling water to the pot

  • Meanwhile, rinse rice under cold running water. It usually takes me 5 to 7 times of rinsing to get to clear water.

Rinse rice under running water

  • In 20 minutes, when the meat absorbs the entire flavor from the herbs and softens, you will have the backbone of the pilaf ready – the so-called zirvak.

Zirvak for pilaf

  • Spread out rinsed rice in one layer over the chicken drumsticks evenly. Do not mix! I repeat do not even think to stir the mixture!

Spread rice over the meat

  • Pour the rest of the water – 400 ml – slowly and carefully. There should enough liquid to cover the rice together with meat 2 cm higher than the grain. If not then add more water.

Add boiling water

  • Let the water boil, cook pilaf for 10-15 minutes on low heat. Peel the top layer from the garlic head; do not divide it into separate cloves. Place it in the center of the cooking pilaf. Using a wooden stick, make several holes in the rice to let the steam out. Let it simmer for additional 10 minutes or until all the liquid evaporates/absorbs into the grain.

Put peeled garlic head in the center

  • In the end, you can give it a little stir. Cover the pot with a lid and set it aside for 10 minutes before serving!

Serve warm

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Chicken Rice Pilaf Recipe – How to make rice pilaf with chicken drumsticks

Learn how to make this deeply nourishing dish that has quite a unique flavor thanks to the mix of delicious spices, garlic, and some vegetables.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Main Dishes
Cuisine: Middle Eastern
Keyword: Chicken Drumsticks and Rice Pilaf Recipe, Chicken Rice Pilaf Recipe, How to make chicken and rice pilaf from scratch, How to make rice pilaf with chicken drumsticks
Servings: 5 servings
Calories: 118kcal

Ingredients

  • 600 ml water
  • 400 g chicken drumsticks
  • 200 g basmati rice
  • 1 carrot
  • onion
  • 50 ml vegetable oil
  • 1 garlic head
  • 1 tsp. salt
  • 1 tsp. turmeric
  • ¼ tsp. zira
  • ¼ tsp. coriander
  • A pinch of freshly ground black pepper

Instructions

  • Clean and peel vegetables. Cut onion and carrot into thin slices.
  • Take a cast-iron pot or a stainless steel double bottom one and heat vegetable oil on medium heat. Add sliced onion and sauté until soft and semi-translucent. Add carrot slices to the pot and cook the mixture for additional 5 minutes.
  • Place chicken drumsticks in the pot using sautéed vegetables as a pillow.
  • Sprinkle all the seasoning, herbs together with salt, over the chicken. I like to buy whole zira and coriander seeds and grind them myself using a mortar and a pestle.
  • Cover meat with 200 ml of boiling water, wait until the water boils in the pot again, and let the meat cook for 20 minutes on low steady simmering under the lid.
  • Meanwhile, rinse rice under cold running water. It usually takes me 5 to 7 times of rinsing to get to clear water.
  • In 20 minutes, when the meat absorbs the entire flavor from the herbs and softens, you will have the backbone of the pilaf ready – the so-called zirvak.
  • Spread out rinsed rice in one layer over the chicken drumsticks evenly. Do not mix! I repeat do not even think to stir the mixture!
  • Pour the rest of the water – 400 ml – slowly and carefully. There should enough liquid to cover the rice together with meat 2 cm higher than the grain. If not then add more water.
  • Let the water boil, cook pilaf for 10-15 minutes on low heat. Peel the top layer from the garlic head; do not divide it into separate cloves. Place it in the center of the cooking pilaf. Using a wooden stick, make several holes in the rice to let the steam out. Let it simmer for additional 10 minutes or until all the liquid evaporates/absorbs into the grain.
  • In the end, you can give it a little stir. Cover the pot with a lid and set it aside for 10 minutes before serving!

Notes

*calories per 100 g

If you’ve tried the recipe then don’t forget to rate it and let me know how you got on in the comments below, I love hearing from you!

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