Spiced Chicken and Rice Pilaf

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A fragrant and flavoursome pilaf made from chicken mince, basmati rice, red onion, carrot, capsicum, currants, chicken stock and aromatic spices. Another excellent one-pot meal.

A pan of vegetable rice with a serving on a plate, garnished with sauce, next to bowls of yogurt and sliced almonds on a marble surface with a blue towel.

This Spiced Chicken and Rice Pilaf is a comforting one-pan meal that's full of flavour but easy enough for a busy weeknight. Made with fragrant spices, fluffy basmati rice and tender chicken mince, everything cooks together in one pan for minimal fuss and maximum taste. Finished with crunchy almonds, fresh herbs and a drizzle of yoghurt, it's a simple, satisfying dish the whole family will enjoy. For another Moroccan-inspired meal, be sure to check out our Slow Cooker Moroccan Lamb with Apricots.

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Ingredient notes:
Step by step instructions:
Recipe FAQs:
Storage:
Top tips:
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Chicken and Rice Pilaf

Ingredient notes:

A selection of ingredients on a countertop, including chicken mince, rice, red pepper, carrot, herbs, yogurt, slivered almonds, tomato paste, onion, garlic, spices, raisins, and stock cubes.

Chicken mince: Chicken mince is quick to cook and soaks up all the lovely flavours from the spices and tomato paste. You can easily swap it for beef mince or diced chicken if you prefer.
Basmati rice: This rice is ideal for pilaf as it cooks up light and fluffy with separate grains. If using another long-grain rice, you may need to slightly adjust the liquid and cooking time.
Currants: These add little bursts of sweetness that balance the spices. You can swap them for raisins, sultanas, chopped dried apricots, or dates. Pomegranate seeds are also a lovely option if in season.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

In a large frying pan with a lid, heat the oil. Fry the chicken mince on a high heat for 5 minutes or until lightly browned. Peel and dice the red onion and carrot then add it to the mince, along with the rice, garam masala, curry powder and chilli flakes. Sauté for a few minutes until the onion has softened.

Raw minced meat is being cooked in a white pan on a stovetop, with a wooden spoon stirring the mixture. Steam is rising from the pan.

A white pan on a stovetop contains uncooked rice, diced red onion, chopped carrots, minced meat, and curry powder, with a wooden spoon on the side.

Stir in the tomato paste, currants and garlic. Fry for another minute stirring well. Add the chicken stock, bring to the boil, then cover and lower the heat. Let it simmer gently for 15 minutes, keeping the lid on.

A pot on a stove contains chopped vegetables, tomato paste, currants, and spices being cooked and mixed with a wooden spoon.

A hand pours broth from a measuring cup into a pan of rice, chopped vegetables, and seasonings on a stovetop, with a wooden spoon resting in the pan.

Meanwhile, in a dry frying pan over medium heat, toast the slivered almonds, stirring constantly, until golden and fragrant. Set aside to garnish when serving.

A hand lifts the lid of a black pot revealing a simmering mixture of chopped vegetables and ground meat in a tomato-based sauce on a stovetop.

A nonstick pan containing slivered almonds being toasted, some pieces browned, on a stovetop.

Add the chopped capsicum to the rice and mince mixture, stirring through then cover again, and cook on low for another 10 minutes. Turn off the heat and leave the pan covered for 5 more minutes to allow any remaining liquid to absorb.

A pan of rice mixed with vegetables and chicken, topped with freshly chopped red bell peppers, sits on a stovetop with a wooden spoon resting inside.

A large white skillet contains cooked yellow rice mixed with diced red bell peppers, onions, and small dark bits, resting on a marble surface next to a blue cloth.

Fluff up the rice with a fork, sprinkle over the toasted almonds and chopped herbs, and serve with natural yogurt on the side.

A plate of spiced rice with vegetables and chicken, topped with a white yogurt sauce, with a fork on the side. A small bowl of sauce and a blue napkin are nearby.

Recipe FAQs:

What is a pilaf?

Common in Middle Eastern, Indian, and Mediterranean cooking, a pilaf is a rice dish where the rice is cooked in flavoured liquid (like stock) rather than plain water, often with spices, aromatics, and mix-ins such as meat, vegetables, or dried fruit.

Why are the capsicums added later?

Adding the capsicum towards the end keeps it slightly crisp and fresh instead of soft and overcooked. It adds colour and texture to the pilaf.

What if my rice sticks to the bottom?

That can happen if the heat is a little too high or if the pan is too thin. Use a heavy-based pan, keep the heat low once it's simmering, and don't stir too often.

Storage:

Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Defrost in the fridge overnight. To reheat, add a splash of water and warm gently in a pan or the microwave until piping hot.

Top tips:

If your rice is still a little bit crunchy, just add a splash more water and cook it a touch longer until it's fully absorbed.
Make sure to brown the chicken mince well before adding the other ingredients, this adds great flavour and depth to the pilaf.

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Chicken and Rice Pilaf

Yield: 4-6

Prep Time: 10 minutes

Cook Time: 30 minutes

Additional Time: 5 minutes

Total Time: 45 minutes

A fragrant and flavoursome pilaf made from chicken mince, basmati rice, red onion, carrot, capsicum, currants, chicken stock and spices.

Ingredients

2 Tbsp oil
450g chicken mince
1 red onion, chopped
1 carrot, finely chopped
1 ½ cups basmati rice
1 Tbsp garam masala
1 Tbsp curry powder
½ tsp chilli flakes, optional
2 Tbsp tomato paste
¼ cup currants
2 clove garlic, crushed
2 ½ cups chicken stock
¼ cup slivered almonds
1 red capsicum, chopped

To serve

Fresh chopped herbs, like mint, parsley or Coriander and
2 Tbsp Natural yogurt, to drizzle on top

Instructions

In a large frying pan with a lid, heat the oil. Fry the chicken mince on a high heat for 5 minutes or until lightly browned.
Peel and dice the red onion and carrot then add it to the mince, along with the rice, garam masala, curry powder and chilli flakes. Sauté for a few minutes until the onion has softened.
Stir in the tomato paste, currants and garlic. Fry for another minute stirring well.
Add the chicken stock, bring to the boil, then cover and lower the heat. Let it simmer gently for 15 minutes, keeping the lid on.
Meanwhile, in a dry frying pan over medium heat, toast the slivered almonds, stirring constantly, until golden and fragrant. Set aside to garnish when serving.
Add the chopped capsicum to the rice and mince mixture, stirring through then cover again, and cook on low for another 10 minutes.
Turn off the heat and leave the pan covered for 5 more minutes to allow any remaining liquid to absorb.
Fluff up the rice with a fork, sprinkle over the toasted almonds and chopped herbs, and serve with natural yogurt on the side.

Notes

If your rice is still a little bit crunchy, just add a splash more water and cook it a touch longer until it’s fully absorbed.
Make sure to brown the chicken mince well before adding the other ingredients, this adds great flavour and depth to the pilaf.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Defrost in the fridge overnight. To reheat, add a splash of water and warm gently in a pan or the microwave until piping hot.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 395Total Fat: 21gSaturated Fat: 4gUnsaturated Fat: 18gCholesterol: 72mgSodium: 184mgCarbohydrates: 27gFiber: 5gSugar: 11gProtein: 25g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya