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Pilao

Name: Pilao
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Cuisine: mayotte
Ingredients: 1 kg chicken pieces; 400 g basmati rice (rinsed); 4 cardamom pods; 4 cloves; 1 stick cinnamon; 2 tbsp ghee or oil

Fragrant spiced rice cooked with chicken and whole spices — Mayotte's festive dish.

Prep

20 min

Cook

45 min

Servings

Difficulty

Medium

★★★★★

4.8(167 ratings)

#rice#chicken#spiced#festive#pilaf

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About This Recipe

Pilao is Mayotte's version of pilaf, cooked for weddings, Eid and celebrations. Chicken is braised with whole cardamom, cloves and cinnamon, then rice is cooked in the spiced broth until fluffy and golden. It is always served with a cooling yoghurt sauce.

Ingredients

Serves 6

1 kgchicken pieces
400 gbasmati rice(rinsed)
4cardamom pods
4cloves
1 stickcinnamon
2 tbspghee or oil

Instructions

1
Brown chicken
Heat ghee in a heavy pot, brown chicken pieces on all sides and remove.
2
Toast spices
In the same pot, add cardamom, cloves and cinnamon; stir 30 seconds.
3
Braise
Return chicken, add 800 ml water, season and simmer 25 minutes.
4
Cook rice
Remove chicken, measure broth (add water to make 700 ml), return to boil, add rice, cover and cook on low 18 minutes.
5
Serve
Fluff rice, plate with chicken pieces on top. Serve with yoghurt sauce.

Pro Tips

→
Soaking rice 20 minutes gives fluffier results.
→
The whole spices are not eaten — warn guests.

Variations

•
Pilao with lamb
•
Add raisins for sweetness

Storage

Refrigerate up to 3 days. Reheat with a splash of water.

History & Origin

Pilao came to Mayotte via the Swahili coast trade routes and Omani Arab influence, becoming the centrepiece of Mahorais celebratory cuisine.

Frequently Asked Questions

Can I use long-grain rice instead of basmati?

Yes, adjust water and cooking time slightly.

Nutrition Facts

Per serving · 6 servings total

Calories520kcal

Protein38g

Carbohydrates52g

Fat16g

Fiber1g

Protein38g

Carbs52g

Fat16g

Time Summary

Prep time20 min

Cook time45 min

Total time65 min

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Instructions

Brown chicken

Heat ghee in a heavy pot, brown chicken pieces on all sides and remove.

Toast spices

In the same pot, add cardamom, cloves and cinnamon; stir 30 seconds.

Braise

Return chicken, add 800 ml water, season and simmer 25 minutes.

Cook rice

Remove chicken, measure broth (add water to make 700 ml), return to boil, add rice, cover and cook on low 18 minutes.

Serve

Fluff rice, plate with chicken pieces on top. Serve with yoghurt sauce.