Name: East African Indian-Style Chicken Pilau (Kenyan/Tanzanian/Ugandan Inspired)
Prep time: 35 min
Total time: 35 min
Yield: 1 serving
Ingredients: 3 oz boneless skinless chicken thigh, cut in bite-size pieces; 2/3 cup basmati rice, rinsed and drained; 1/2 medium yellow onion, thinly sliced; 1 small tomato, diced; 1 garlic clove, minced; 1/2 inch fresh ginger, grated; 1/2 tbsp vegetable oil or ghee; 1/2 tsp whole cumin seeds; 1/2 tsp whole black peppercorns; 1/2 tsp whole cloves (about 3); 2 whole green cardamom pods, lightly crushed; 1 small cinnamon stick (2-inch piece); 1/4 tsp ground turmeric; 1/4 tsp ground coriander; 1/4 tsp ground cinnamon; 1/2 tsp salt, or to taste; 1 cup water or low-sodium chicken broth; Fresh cilantro, chopped, for garnish (optional); Lemon wedge, for serving

East African Indian-Style Chicken Pilau (Kenyan/Tanzanian/Ugandan Inspired)

miradu

This single-serve chicken pilau is a fragrant, soul-warming dish inspired by the Indian communities of East Africa—especially Tanzania, Kenya, and Uganda—where rich spices meet the comforting simplicity of rice and chicken. Caramelized onions, whole spices, and tomatoes build deep flavor, while the technique of toasting spices and layering aromatics brings out a savory complexity. It's a cozy one-pot meal, perfect for a cool California evening. Enjoy it as a hearty dinner with a burst of fresh cilantro and a squeeze of lemon.

Ingredients

Instructions

Heat oil or ghee in a medium saucepan over medium heat.
Add cumin seeds, peppercorns, cloves, cardamom pods, and cinnamon stick. Sauté for 30 seconds until fragrant.
Add sliced onions and cook, stirring, until golden brown and caramelized, about 5-7 minutes.
Stir in garlic and ginger, cook for 1 minute.
Add chicken pieces and sauté until lightly browned on all sides, about 3 minutes.
Add diced tomato, ground turmeric, coriander, and ground cinnamon. Stir and cook until tomatoes soften, about 2 minutes.
Add rinsed rice to the pan, stirring to coat it in the spices and chicken mixture.
Pour in water or broth and add salt. Stir and bring to a boil. Reduce heat to low, cover tightly, and simmer for 15-18 minutes until rice is tender and liquid is absorbed.
Turn off heat and let the pilau rest, covered, for 5 minutes. Fluff with a fork.
Serve hot, garnished with fresh cilantro and a squeeze of lemon if desired.