Entree: Comoros – Pilaou (Fragrant spiced rice cooked with meat and warm whole spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Additional 10 min

Total 1 hr 10 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 3 tbsp (45 ml) vegetable oil
- 2 tbsp unsalted butter
- 1.5 lb bone-in chicken pieces, about 4–6 pieces
- 2 cups basmati rice, rinsed until water runs clear
- 1 large onion, thinly sliced, about 8 oz
- 3 cloves garlic, minced (approx. 5/16 oz)
- 1 tbsp grated fresh ginger
- 1 medium tomato, chopped, about 6 oz
- 1 tbsp tomato paste
- 1 cup (240 ml) coconut milk
- 2 1/4 cups (540 ml) chicken stock or water
- 1 cinnamon stick (approx. 0.106 oz)
- 6 green cardamom pods (approx. 0.21 oz)
- 4 whole cloves (approx. 0.071 oz)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/2 tsp freshly ground black pepper
- 1 1/2 tsp salt, or to taste
- 1/4 cup fresh cilantro leaves, chopped
- Juice of 1/2 lemon (about 1 tbsp / 15 ml)

Show original ingredient measurements

- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter
- 1.5 lb (680 g) bone-in chicken pieces, about 4–6 pieces
- 2 cups (370 g) basmati rice, rinsed until water runs clear
- 1 large onion, thinly sliced, about 8 oz (225 g)
- 3 cloves garlic, minced (approx. 9 g)
- 1 tbsp (6 g) grated fresh ginger
- 1 medium tomato, chopped, about 6 oz (170 g)
- 1 tbsp (15 g) tomato paste
- 1 cup (240 ml) coconut milk
- 2 1/4 cups (540 ml) chicken stock or water
- 1 cinnamon stick (approx. 3 g)
- 6 green cardamom pods (approx. 6 g)
- 4 whole cloves (approx. 2 g)
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground turmeric
- 1/2 tsp (2 g) freshly ground black pepper
- 1 1/2 tsp (9 g) salt, or to taste
- 1/4 cup (15 g) fresh cilantro leaves, chopped
- Juice of 1/2 lemon (about 1 tbsp / 15 ml)

Instructions

Gram weights below are shown as approximate US weights.

1. Pat the chicken pieces dry and season with 1 tsp salt and 1/4 tsp black pepper. Heat oil and butter in a large heavy-bottomed pot over medium-high heat.
2. Brown the chicken in batches, 4–5 minutes per side, until golden; remove and set aside.
3. In the same pot, add the sliced onion and cook over medium heat until soft and caramelized, about 8–10 minutes. Add garlic and ginger and cook 1 minute more.
4. Add the cinnamon stick, cardamom pods, cloves, ground cumin, ground coriander, and turmeric; toast in the onion mixture for 1 minute until fragrant.
5. Stir in the chopped tomato and tomato paste, cooking 2–3 minutes until softened. Return the chicken to the pot and pour in the coconut milk and chicken stock; scrape any browned bits from the bottom.
6. Bring to a gentle boil, reduce heat, cover, and simmer for 15 minutes to allow flavors to meld and chicken to cook through.
7. Meanwhile rinse the rice thoroughly and drain. After the chicken has simmered 15 minutes, carefully remove the chicken to a plate. Add the rice to the pot, spreading it evenly, then nestle the chicken pieces back on top.
8. Cover tightly, reduce heat to low, and cook undisturbed for 18–20 minutes, until rice is tender and liquid absorbed.
9. Turn off heat and let rest, covered, 10 minutes. Fluff the rice with a fork, remove whole spices if desired, stir in lemon juice and chopped cilantro, then serve with the chicken pieces on top.

1. Pat the chicken pieces dry and season with 1 tsp (6 g) salt and 1/4 tsp (1 g) black pepper. Heat oil and butter in a large heavy-bottomed pot over medium-high heat.
2. Brown the chicken in batches, 4–5 minutes per side, until golden; remove and set aside.
3. In the same pot, add the sliced onion and cook over medium heat until soft and caramelized, about 8–10 minutes. Add garlic and ginger and cook 1 minute more.
4. Add the cinnamon stick, cardamom pods, cloves, ground cumin, ground coriander, and turmeric; toast in the onion mixture for 1 minute until fragrant.
5. Stir in the chopped tomato and tomato paste, cooking 2–3 minutes until softened. Return the chicken to the pot and pour in the coconut milk and chicken stock; scrape any browned bits from the bottom.
6. Bring to a gentle boil, reduce heat, cover, and simmer for 15 minutes to allow flavors to meld and chicken to cook through.
7. Meanwhile rinse the rice thoroughly and drain. After the chicken has simmered 15 minutes, carefully remove the chicken to a plate. Add the rice to the pot, spreading it evenly, then nestle the chicken pieces back on top.
8. Cover tightly, reduce heat to low, and cook undisturbed for 18–20 minutes, until rice is tender and liquid absorbed.
9. Turn off heat and let rest, covered, 10 minutes. Fluff the rice with a fork, remove whole spices if desired, stir in lemon juice and chopped cilantro, then serve with the chicken pieces on top.