Pilaf is a spiced rice dish usually cooked with meat or chicken (or sometimes seafood like fish or prawns). It can be eaten anytime and is truly a feast to behold! Provided here is our basic authentic Swahili method for producing a perfect delicious fluffy textured pilaf with chicken.
HOW TO COOK CHICKEN PILAF
MORE INFORMATION &TIPS
1) When you substitute the water for coconut milk, you end up with a different kind of Pilaf: e.g chicken pilaf/pilau in coconut milk. The process stays the same, the only variable will be the type of liquid used!.
2)To ensure that you do not get a soggy snack, ensure the rice is fully drained after washing so that the water measurements for cooking are not off balanced.
3) The amount of water added to cook the pilau will affect the end result. Too much water will result in a sticky pilau but too little will result in uncooked rice. The secret for a perfect textured grains is to have the right amount of water. The ratio of rice to liquid is usually 1:2, so the total amount for the pilau, which includes the broth from the cooked meat should all total up to the final amount of liquid required.
Use the same container for measuring the rice and water.
4) Washing the rice ensures that most of the starch (and other yuck) is washed away therefore causes less sticking of the cooked grains.
5)The type of rice will affect the end results. Basmati rice is best for single grained when cooked.