Chicken Pilaf with Carrots, Cumin and Long-Grain Rice

Name: Chicken Pilaf with Carrots, Cumin and Long-Grain Rice
Prep time: 25 min
Cook time: 40 min
Total time: 75 min
Yield: 4 servings
Cuisine: Central Asian-inspired
Ingredients: 400 g boneless chicken thighs, cut into 3-cm pieces; 300 g long-grain rice, rinsed until water runs mostly clear; 2 tbsp neutral oil; 2 whole medium onions, sliced; 2 whole medium carrots, cut into thin matchsticks; 1 tsp ground cumin; 1/2 tsp paprika; 600 ml chicken broth, hot; 1 tsp salt, or to taste; 1/2 tsp black pepper; 4 whole garlic cloves, peeled

One-pot rice steams with browned chicken, carrots, onion and cumin for a savory pilaf.

By Savva LoginovUpdated October 2, 2026

Total 1 hr 15 minMakes 4 servings

Jump to Recipe

This chicken pilaf cooks long-grain rice with browned chicken, sweet carrots, onion and cumin in one pot. The source offers several meats and a broad liquid range; this version chooses chicken thighs and a measured broth ratio so the rice can steam without being stirred into mush. Let the pilaf rest covered before fluffing. Heat oil in a heavy lidded pot over medium-high; brown chicken in batches, then transfer to a plate. Add onions and carrots; cook 7 to 9 minutes until softened and lightly browned. Stir in cumin, paprika, salt and pepper. Spread rinsed rice over vegetables without stirring through. Return chicken and pour hot broth around the edge; nestle garlic cloves into rice.

Chicken Pilaf with Carrots, Cumin and Long-Grain Rice

How to tell when it is ready

Turn off heat and rest covered 10 minutes. Fluff gently with a fork and serve.

Tips

Heat oil in a heavy lidded pot over medium-high.
Add onions and carrots.
Spread rinsed rice over vegetables without stirring through.
Bring to a gentle boil, cover and reduce heat to low.

Troubleshooting

If rice is firm and liquid is gone, add a little hot broth and cook covered longer.
If bottom browns too quickly, lower heat and use a heavy pot.

Substitutions

Use basmati rice, adjusting liquid to package guidance.
Use vegetable broth and chickpeas for a meat-free adaptation.

Variations

Use lamb instead of chicken and simmer until tender before adding rice.
Add raisins for a sweet note.

Serving suggestions

Serve with chopped parsley and salad.
Add plain yogurt or cucumber salad.
Offer pickled vegetables alongside.
Serve warm from the pot.

Make ahead

Measure ingredients and prepare the components in advance where practical. Refrigerate leftovers within 2 hours for up to 3 days; reheat until steaming hot with a splash of broth.

Storage

Refrigerate leftovers within 2 hours for up to 3 days; reheat until steaming hot with a splash of broth.

Food safety

Cook chicken to 74°C (165°F); cool rice promptly in shallow containers and refrigerate within 2 hours.

Frequently asked questions

How can I keep pilaf rice from turning mushy?

Rinse the rice, measure the broth, spread it evenly over the vegetables and avoid stirring while it simmers.

How should I store chicken pilaf with carrots, cumin and long-grain rice?

Refrigerate leftovers within 2 hours for up to 3 days; reheat until steaming hot with a splash of broth.

Serve with chopped parsley and salad. Refrigerate leftovers within 2 hours for up to 3 days; reheat until steaming hot with a splash of broth.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Chicken Pilaf with Carrots, Cumin and Long-Grain Rice