Chicken Saffron Rice Pilaf is a simple, comforting dish. I’ve been making this cozy chicken rice dish for a friend who is battling cancer. Both she and husband raved about it the first time I made it. I think there’s just something about chicken and rice that feels like a big hug when you eat it.
This Chicken Saffron Rice Pilaf is really very easy and has just a few ingredients, but a couple of secret ingredients and techniques make this recipe work really well.
The “secret” ingredients include ghee, saffron and onion powder (my friend is on a low residue diet, which does not allow onions, so onion powder is a good substitute) as flavor enhancers. Also, I used fragrant basmati rice and homemade chicken broth. Basmati rice (or you can use jasmine rice) has a beautiful fragrance that regular long-grain rice does not have. Homemade chicken broth (from the poached chicken I made) is almost always better than store-bought. As far as cooking technique, the extra step of toasting the rice with the vegetables for a few minutes adds extra flavor.
So many cultures have their own versions of chicken and rice. I hope you find comfort in this simple but delicious version of chicken and rice.
Chicken Saffron Rice Pilaf
Ingredients
- 1 pinch saffron
- 1 tablespoon ghee or olive oil
- 1 large carrot peeled, chopped
- 1 stalk celery outside parts peeled, chopped
- 1 1/2 cups basmati rice or jasmine rice
- 3 cups low sodium chicken broth
- 1/2 teaspoon onion powder
- 1 1/4 cups poached or roasted chicken breast shredded
- 1 lemon
- fresh parsley chopped
Instructions
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Place saffron in a small bowl and add a little water; let soak.
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Heat ghee in large skillet. Add carrots and celery; saute until carrots soften, about 3-4 minutes. Add rice and saute until lightly toasted, coating with oil.
Cooking in rice cooker
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Transfer rice mixture to rice cooker. Add saffron, chicken broth and onion powder. Cook on white rice setting.
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Add shredded chicken to rice and toss; cover and let sit 5 minutes until chicken is heated through.
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When ready to serve, squeeze lemon juice on top of rice and toss. Garnish with chopped parsley.
Cooking on the stovetop
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Add saffron, chicken broth and onion powder to skillet. Bring to a boil, then reduce heat and cook on medium-low, covered, for 25-30 minutes, until rice is cooked.
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Add shredded chicken to rice and toss; cover and let sit 5 minutes until chicken is heated through.
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When ready to serve, squeeze lemon juice on top of rice and toss. Garnish with chopped parsley.
Recipe Notes
Adapted from Rebecca Katz's Cancer-Fighting Kitchen cookbook
I love the ease of preparation and the flavour! Super yummy!
chicken saffron pilaf is what we south asian love its a completely occasion recipe for us. we call it biryani and its the spicy one thanks for this recipe i loved it.