Rice > African

Kuku Pilau Recipe

Ingredients with Measurements:
- 2 cups basmati rice
- 4 cups water
- 1 lb. boneless chicken breast, diced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. ground turmeric
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. cayenne pepper
- 1/4 cup vegetable oil
- 4 eggs, beaten
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh parsley

Special Equipment Needed:
- Large pot with lid
- Large skillet
- Mixing bowl
- Serving dish

Step-by-Step Instructions:

1. Rinse the rice in cold water until the water runs clear. Drain and set aside.
2. In a large pot, bring the water to a boil. Add the rice and stir. Reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the water has been absorbed.
3. In a large skillet, heat the oil over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes.
4. Add the onion, garlic, cumin, coriander, turmeric, salt, black pepper, and cayenne pepper to the skillet. Cook, stirring occasionally, for 5-7 minutes, or until the onion is soft and the spices are fragrant.
5. Add the beaten eggs to the skillet and stir until cooked through, about 2-3 minutes.
6. Add the cooked rice to the skillet and stir until well combined. Cook for an additional 5-7 minutes, or until the rice is heated through.
7. Stir in the chopped cilantro and parsley. Serve hot.


Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
Cook the rice on low heat and the chicken on medium-high heat.
Serving size:
This recipe serves 4-6 people.

Nutritional information:
Calories: 480
Fat: 18g
Saturated Fat: 3g
Cholesterol: 200mg
Sodium: 660mg
Carbohydrates: 53g
Fiber: 2g
Sugar: 2g
Protein: 25g

Substitutions for ingredients:
- You can use brown rice instead of basmati rice.
- You can use boneless chicken thighs instead of chicken breast.
- You can use olive oil instead of vegetable oil.
- You can use dried cilantro and parsley instead of fresh.

Variations:
- You can add chopped vegetables such as carrots, peas, or bell peppers to the skillet.
- You can use shrimp or beef instead of chicken.
- You can add raisins or nuts for a sweet and crunchy twist.

Tips and Tricks:
- Rinse the rice well to remove excess starch and prevent it from becoming sticky.
- Use a non-stick skillet to prevent the eggs from sticking.
- Cook the chicken until it is browned on all sides to ensure it is cooked through.

Storage Instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
- Reheat the kuku pilau in the microwave or on the stovetop until heated through.

Presentation Ideas:
- Serve the kuku pilau in a large serving dish garnished with fresh cilantro and parsley.

Garnishes:
- Fresh cilantro and parsley

Pairings:
- Serve with a side of cucumber and tomato salad.

Suggested Side Dishes:
- Cucumber and tomato salad
- Roasted vegetables
- Naan bread

Troubleshooting Advice:
- If the rice is too dry, add a splash of water or chicken broth to the skillet and stir until heated through.

Food Safety Advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.

Food History:
- Kuku pilau is a traditional Persian dish that is similar to a frittata or omelette.

Flavor Profiles:
- This dish has a savory and slightly spicy flavor with hints of cilantro and parsley.

Serving Suggestions:
- Serve hot as a main dish for lunch or dinner.

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Region: Kenyan

Taste: Savory, Spicy, Tangy, Aromatic, Herbal