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Light Chicken Pilaf

A fluffy, light chicken pilaf that's a breeze to make — give it a try! It may not be a strict, traditional pilaf, but it comes out delicious. With chicken, the aroma of cumin, and fluffy rice, this dish will surprise and delight anyone who tastes it.

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Diet pilaf with chicken
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Diet pilaf with chicken
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 23 % 7 g
Fats 29 % 9 g
Carbohydrates 48 % 15 g
171 kcal
GI: 13 / 87 / 0
  • How do you make light chicken pilaf?
    1. Prep your ingredients. Cut the chicken into serving pieces. Peel the carrots and cut them into matchsticks. Peel the onion and cut it into half-rings. 2. Heat the oil well in a heavy pot or Dutch oven. Add the chicken and brown it until golden. 3. Add the onion to the golden chicken. Season with salt. Stir and cook until the onion turns golden. 4. Add the carrots, stir, and sauté well. 5. Add the water and bring to a boil. Taste for salt and add more if needed. Cover the pot and simmer for 20 minutes. 6. Then add the dry basmati rice, spreading it evenly over the meat and vegetables, and cook over high heat until almost all the water has cooked off. When very little water remains, turn the heat to low, cover, and let the pilaf steam for a minute. Wrap the pot up and let it rest a bit. Enjoy! P.S. If you're using a different kind of rice, adjust the water. For instance, with short-grain rice you'll need three and a half cups instead of two.
  • Important! For rice dishes that come out delicious every time, see our article on choosing rice and the secrets of cooking it.
  • All oils are good for you only up to a certain point — the smoke point, where the oil starts to burn and form toxic compounds, including carcinogens. For how to gauge frying temperatures, pick the best oil for frying, and know which oils to avoid altogether, read here.
  • Since everyone's sense of saltiness, sweetness, bitterness, heat, and acidity is different, always add spices and seasonings to your own taste! And if you're using a seasoning for the first time, remember that some are easy to overdo (chili pepper, for instance).

Caloric content of the products possible in the composition of the dish

  • Category I chicken - 238  kcal/100g
  • Chicken of the II category - 159  kcal/100g
  • Chicken, flesh without skin - 241  kcal/100g
  • Chickens - 140  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Sunflower oil - 898  kcal/100g
  • Refined sunflower oil - 899  kcal/100g
  • Jasmine rice - 353  kcal/100g

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