Entree: Sri Lanka – Sri Lankan Muslim Cuisine – Muslim Style Chicken Pilaf (Fragrant Sri Lankan Muslim-style spiced chicken cooked with basmati rice)

Serving Size: 6

Approximate Time

Prep 35 min

Cook 30 min

Additional 40 min

Total 1 hr 15 min

Ingredients

- 6 bone-in chicken thighs and drumsticks, approx. 2 lb (900 g) total
- 1/2 cup (120 g) plain yogurt (marinade)
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) ground chili powder (adjust to taste)
- 1 1/2 tsp (9 g) kosher salt, divided
- 2 cups (370 g) basmati rice, rinsed and soaked 30 minutes
- 3 tbsp (45 ml) vegetable oil
- 3 tbsp (45 ml) ghee or unsalted butter
- 2 medium onions, thinly sliced, about 10 oz (280 g)
- 4 garlic cloves, minced, about 12 g
- 1 tbsp (15 g) fresh ginger, minced
- 1 medium tomato, chopped, about 5 oz (150 g)
- 2 cups (480 ml) low-sodium chicken stock
- 1 1/2 cups (360 ml) coconut milk
- 2 cinnamon sticks (about 2 inches / 5 g)
- 6 green cardamom pods, lightly crushed
- 6 whole cloves
- 1 bay leaf
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 2 tbsp (30 ml) lemon juice
- 1/2 cup (30 g) chopped fresh cilantro for garnish
- 1/2 cup (60 g) fried shallots or fried onions for garnish

Instructions

1. Combine chicken with yogurt, turmeric, chili powder, and 1 tsp (6 g) of salt in a bowl; mix well and marinate at least 30 minutes or up to 4 hours in the refrigerator.
2. Heat 2 tbsp (30 ml) vegetable oil and 1 tbsp (15 ml) ghee in a large heavy-bottomed pot over medium heat. Add sliced onions and sauté, stirring often, until deep golden brown and caramelized, about 12–15 minutes. Remove half the onions and set aside for garnish.
3. To the pot with the remaining onions, add garlic and ginger; sauté 1–2 minutes until aromatic. Add cinnamon sticks, cardamom, cloves, bay leaf, ground cumin and ground coriander; toast briefly until fragrant, about 30 seconds.
4. Add marinated chicken to the pot and brown on all sides, 4–6 minutes. Add chopped tomato and cook 2–3 minutes until tomato softens.
5. Stir in rinsed, drained basmati rice, remaining 1 tbsp (15 ml) ghee, remaining salt (about 1/2 tsp / 3 g), chicken stock, and coconut milk. Bring to a gentle boil.
6. Reduce heat to low, cover tightly, and simmer 15–18 minutes until rice is tender and liquid absorbed. Avoid lifting the lid during cooking.
7. Remove from heat and let rest, covered, for 10 minutes. Fluff rice gently with a fork, drizzle with lemon juice, and fold in chopped cilantro.
8. Transfer to a serving platter and top with reserved fried onions. Serve hot with lime wedges and sliced cucumber or simple raita if desired.