DanbaukBurmese Chicken Pilaf
This festive rice dish layers fragrant basmati rice with chicken, yogurt, golden onions, and warm whole spices. It is aromatic and gently rich, with a style influenced by South Asian Muslim cooking long established in Myanmar.
Prep
30m
Cook
50m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Marinade
- 600gChicken Thigh
- 120gPlain Yogurt
- 20gGarlic (finely chopped)
- 15gFresh Ginger (finely chopped)
- 5gTurmeric Powder
- 8gSalt
Rice
- 400gBasmati Rice (rinsed)
- 200gOnion (thinly sliced)
- 40mlGhee
- 2pcsBay Leaf
- 1pcsCinnamon Stick
- 4pcsClove
- 2gCardamom Seeds
- 900mlWater
- 30gRaisin
Topping
- 6gGaram Masala
- 20gFresh Coriander (roughly chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Mix the chicken thigh with the plain yogurt, garlic, fresh ginger, turmeric powder, and salt. Set aside while you prepare the other ingredients.
- 02
Heat the ghee in a heavy pot over medium heat. Add the onion and cook until deep golden.
- 03
Add the bay leaves, cinnamon stick, cloves, and cardamom seeds, and stir until fragrant.
- 04
Add the marinated chicken thigh and cook until the outside is lightly browned.
- 05
Add the water and bring to a simmer. Cook until the chicken is almost tender.
- 06
Add the basmati rice and raisins. Cover and cook over low heat until the rice is tender, the liquid is absorbed, and the chicken thigh reaches 74°C (165°F).
- 07
Sprinkle the garam masala over the pilaf and let it rest briefly off the heat.
- 08
Fluff the rice gently, then finish with the fresh coriander before serving.
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