Name: Ismaili East African Chicken Pilau
Prep time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb (450g) bone-in chicken thighs, skin removed and cut into pieces; 1 1/2 cups basmati rice, rinsed and soaked 20 minutes, drained; 2 tbsp neutral oil (sunflower, canola, or vegetable); 1 large red onion, thinly sliced; 4 cloves garlic, minced; 1-inch knob fresh ginger, grated; 2 medium tomatoes, diced; 1/2 cup plain whole-milk yogurt; 1 cinnamon stick; 5 whole cloves; 5 whole green cardamom pods, lightly crushed; 1 tsp cumin seeds; 2 tsp whole black peppercorns; 2 bay leaves; 1 1/2 tsp ground coriander; 1/2 tsp turmeric powder; 1/2 tsp chili powder (adjust to taste); 3 cups water or low-sodium chicken stock; 1 1/2 tsp salt (or to taste); 1/2 cup chopped fresh cilantro; 1/2 cup crispy fried onions (for garnish, optional); Lemon wedges, for serving

Ismaili East African Chicken Pilau

CrushedLemon1034

Ismaili Chicken Pilau is a celebration of Indian and East African culinary harmony, full of warm whole spices, caramelized onions, and juicy chicken. This family-style rice dish is a staple for celebrations in Tanzanian, Kenyan, and Ugandan Ismaili communities. The trick is in the aromatic base: browning onions deeply, toasting whole spices, and layering yogurt and tomatoes for richness. Each bite is fragrant, savory, and comfortingly spiced—perfect for cool evenings. Top with fried onions and cilantro for extra flavor and texture, and squeeze over fresh lemon for brightness. Serve with raita or a simple salad for a complete meal.

Ingredients

Instructions

Heat oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add the cinnamon stick, cloves, cardamom pods, cumin seeds, peppercorns, and bay leaves. Sizzle for 30 seconds until fragrant.
Add sliced onions. Sauté for 8-10 minutes, stirring frequently, until deep golden brown and caramelized.
Add garlic and ginger, cook for 1 minute. Stir in diced tomatoes and cook until softened, about 3 minutes.
Add chicken pieces and sear for 4-5 minutes, turning until lightly browned.
Stir in ground coriander, turmeric, chili powder, and salt. Mix well. Add yogurt and cook for 2 minutes, scraping any browned bits from the bottom.
Pour in rice and stir gently to coat grains with spices and chicken juices. Add water or chicken stock. Bring to a boil, then reduce heat to low. Cover tightly and cook for 17-20 minutes until rice is tender and liquid absorbed.
Turn off heat and let the pilau rest (covered) for 10 minutes. Fluff rice gently with a fork.
Scatter chopped cilantro and crispy fried onions on top. Serve with lemon wedges.