Name: Biryani-Style Chicken Pilaf
Cuisine: エスニック
Ingredients: 200–250g chicken thighs; 2 cups rice (approx. 300g); 1/2 onion (or 3 tbsp fried onions); 1 tbsp vegetable oil; 1 tbsp garam masala sauce (for the rice); 2/3 tsp salt (for the rice); 1–2 sprigs cilantro; 10g butter; Black pepper to taste; Fried onions for garnish, to taste; [Chicken Marinade] 2 tbsp garam masala sauce; [Chicken Marinade] 1 tbsp curry powder; [Chicken Marinade] 1/3 tsp salt; [Chicken Marinade] 2 tbsp yogurt; [Chicken Marinade] 1 knob grated ginger; [Chicken Marinade] 1 clove grated garlic; [Raita] 100g yogurt; [Raita] 1 cucumber; [Raita] Cilantro leaves to taste; [Raita] 1/2 tsp garam masala sauce; [Raita] A pinch of salt

About "Biryani-Style Chicken Pilaf"

This rice cooker recipe easily recreates the authentic flavors of biryani in a delicious chicken pilaf. Chicken thighs are marinated in garam masala sauce, curry powder, yogurt, ginger, and garlic, then pan-fried to remove excess moisture before being cooked on top of the rice. Adding garam masala sauce and salt directly to the rice ensures a spicy, aromatic flavor throughout. It is served with a refreshing raita made from yogurt, cucumber, and cilantro, which makes a perfect tangy topping to change up the flavor profile.

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Video Timestamps

Tips for Making "Biryani-Style Chicken Pilaf"

Prep
- Thoroughly massage the garam masala sauce, curry powder, salt, yogurt, ginger, and garlic into the chicken, and let it marinate.
Prep
- Set aside the cilantro leaves for garnish, and roughly chop the stems and roots into 2cm pieces to add to the rice cooker.
Sautéing
- Sauté the onion over medium heat for 3–4 minutes until nicely browned to bring out its sweetness and umami.
Sautéing
- Sauté the chicken with its marinade for 2–3 minutes until it changes color and excess moisture evaporates to prevent mushy rice.
Cooking
- Add slightly less water than the 2-cup mark in the rice cooker to ensure a fluffy, non-sticky texture.
Cooking
- Layer the chicken on top of the rice without mixing it in, and cook using the mixed rice mode.
Finishing
- Once cooked, gently fluff the rice to let steam escape for a fluffy texture, then cover and steam for 5 minutes.
Finishing
- Top with fried onions and black pepper to taste to enhance both the flavor and texture.
Raita
- Cut the cucumber lengthwise into quarters before shaving it to create a rustic, enjoyable texture.
Raita
- Add 1/2 tsp of garam masala sauce to the raita for a subtle, spicy depth of flavor.

Ingredients for "Biryani-Style Chicken Pilaf"

21 items

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200–250gchicken thighs
2cups rice (approx. 300g)
1/2onion (or 3 tbsp fried onions)
1tbsp vegetable oil
1tbsp garam masala sauce (for the rice)
2/3tsp salt (for the rice)
1–2sprigs cilantro
10gbutter
Blackpepper to taste
Friedonions for garnish, to taste
[ChickenMarinade] 2 tbsp garam masala sauce
[ChickenMarinade] 1 tbsp curry powder
[ChickenMarinade] 1/3 tsp salt
[ChickenMarinade] 2 tbsp yogurt
[ChickenMarinade] 1 knob grated ginger
[ChickenMarinade] 1 clove grated garlic
[Raita]100g yogurt
[Raita]1 cucumber
[Raita]Cilantro leaves to taste
[Raita]1/2 tsp garam masala sauce
[Raita]A pinch of salt

How to Make "Biryani-Style Chicken Pilaf"

1
Add garam masala sauce (2 tbsp), curry powder (1 tbsp), salt (1/3 tsp), yogurt (2 tbsp), grated ginger (1 knob), and grated garlic (1 clove) to the chicken thighs. Massage well with your hands and let it marinate for a while.
2
Coarsely mince the onion (1/2). Reserve 1 tbsp in a small dish to use later for the raita.
3
Tear off the cilantro leaves (1–2 sprigs) and set aside for garnish. Roughly chop the stems and roots into 2cm pieces.
4
Heat vegetable oil (1 tbsp) in a pan over medium heat, and sauté the minced onion for 3–4 minutes until nicely browned.
5
Add the marinated chicken along with all the marinade to the browned onions. Sauté for 2–3 minutes until the chicken changes color and the excess moisture evaporates.
6
Place the washed rice (2 cups) into the rice cooker pot, then add garam masala sauce (1 tbsp) and salt (2/3 tsp). Pour in water to slightly below the 2-cup mark, and stir gently.
7
Scatter the chopped cilantro stems over the rice, then place the sautéed chicken on top (do not mix it into the rice). Start cooking using the mixed rice mode.
8
While the rice is cooking, make the raita. In a bowl, combine yogurt (100g), cucumber (1, cut lengthwise into quarters and then thinly shaved), cilantro leaves, the reserved minced onion, garam masala sauce (1/2 tsp), and a pinch of salt, then mix well.
9
Once cooked, open the lid and gently fluff the rice from the bottom with a spatula to let excess steam escape. Close the lid again and let it steam for about 5 minutes.
10
Plate the pilaf and arrange the chicken on top. Garnish with cilantro leaves, and top with fried onions and black pepper to taste. Serve with the raita on the side.

Detailed Commentary on "Biryani-Style Chicken Pilaf"

* Content organized by topics from the video.

Easy Rice Cooker Biryani-Style Pilaf

The video kicks off with a fun chat between Koh Kentetsu and his familiar sidekick, Omunos-kun. Craving some spicy, exotic food, they decide to tackle the highly popular Indian dish, biryani. However, authentic biryani is notoriously time-consuming, requiring many spices and complex steps, making it a bit intimidating to cook at home. To solve this, Koh Kentetsu proposes a 'Biryani-Style Chicken Pilaf' that uses a rice cooker and everyday ingredients. He shares a simple recipe that beautifully recreates those rich, spicy flavors right at home.

Marinating the Chicken with Spices

First, prep the main ingredient: 200–250g of chicken thighs. The key flavor booster here is McCormick's 'Garam Masala Sauce.' This liquid sauce blends aromatic vegetables and garam masala, making it easy to coat ingredients and add instant depth. Pour this sauce (2 tbsp) over the chicken, then add salt (1/3 tsp) and curry powder (1 tbsp) to boost the spice. Next, add grated ginger (1 knob), grated garlic (1 clove), and yogurt (2 tbsp) to tenderize the meat. Massage everything thoroughly by hand and let it sit to absorb the flavors.

Prepping Aromatic Onions and Cilantro

Next, prep the vegetables that will add rich depth and fresh aroma. Coarsely mince half an onion, reserving 1 tablespoon in a small dish for the 'raita' (yogurt salad) later. Then, prepare the cilantro (1–2 sprigs), an essential herb for ethnic dishes. If you aren't a fan of cilantro, you can skip it, but herb lovers should definitely use plenty! Tear off the leaves to save for garnish, and roughly chop the stems and roots—where the aroma is strongest—into 2cm pieces.

Sautéing Onions and Searing the Chicken

Heat vegetable oil (1 tbsp) in a pan and sauté the minced onion over medium heat for 3–4 minutes until nicely browned. While traditional biryani often uses fried onions, slow-sautéing fresh onions at home coaxes out their maximum sweetness and umami. Once the onions are browned, add the marinated chicken along with all its juices. The key step here is to sauté for 2–3 minutes until the chicken changes color and the excess moisture evaporates. Since Japanese rice has high moisture content and can easily become mushy, pan-frying the chicken beforehand to cook off excess liquid and concentrate the umami is the secret to a perfect texture.

Setting Up the Rice Cooker

Traditional biryani is made by layering spiced meat and rice in a pot to steam, but we are simplifying the process using a rice cooker. Add washed rice (2 cups) to the cooker pot, along with garam masala sauce (1 tbsp) and salt (2/3 tsp) to flavor the rice itself. Pour in water to slightly below the 2-cup mark to ensure a fluffy, non-sticky finish. Give it a quick stir, scatter the chopped cilantro stems on top, and layer the sautéed chicken over them. Be sure not to mix the chicken into the rice; just let it sit on top. Set the cooker to the mixed rice mode and start cooking.

Quick and Refreshing Raita Recipe

While the rice is cooking, prepare 'raita,' a classic Indian yogurt salad. Put yogurt (100g) in a bowl and add one cucumber. Shaving the cucumber after making crosswise cuts gives it a rustic, enjoyable texture. Add the chopped cilantro leaves, the reserved minced onion, and a pinch of salt. Finally, stir in a touch of garam masala sauce (1/2 tsp) to add a subtle, spicy depth. Mix everything well, and you have a refreshing raita that beautifully cools down the heat of the pilaf.

Fluffing and Plating the Pilaf

When the rice cooker beeps, it's time for the big reveal! Opening the lid releases an incredible wave of spices and cilantro aroma. Use a spatula to gently fluff the rice from the bottom, letting the excess steam escape to ensure each grain is perfectly distinct and fluffy. Once mixed, close the lid again and let it steam for about 5 minutes to let the flavors settle. Mound the pilaf onto a plate, arrange the chunky chicken on top, garnish with plenty of cilantro leaves, and finish with fried onions and freshly cracked black pepper for a restaurant-quality presentation.

Tasting the Spicy Pilaf and Raita

Now, it's time to taste the freshly made biryani-style pilaf. First, try a bite of the pilaf on its own. The deep richness of the garam masala sauce and the complex aromas of the various spices fill your mouth, prompting an enthusiastic 'Mmm!' from Koh Kentetsu. Next, spoon some of the refreshing raita over the pilaf. The cool yogurt and crisp cucumber cut through the heat, transforming the dish into a refreshing bite that will keep you reaching for more. This versatile garam masala sauce can also be used as a finishing condiment, and for those who love extra heat, a 'hot' version is highly recommended. Give this easy recipe a try at home!

About Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】

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