Chicken Pilaf with Pistachios and Almonds

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd's Great Curries

By Keith Floyd

Published 2004

  • About

Pilaf dishes are very popular in Asia. They make meat or poultry go a long way while providing a colorful, spicy, crunchy dish. The addition of saffron really boosts this already delicious recipe.


  • 1 lb/450 g skinned, boneless chicken meat, cut into ½ inch/1cm cubes


Heat some of the butter in a large skillet and cook the diced chicken until golden.

Add the nuts and chiles and stir-fry for a couple of minutes, then cover with a little of the chicken stock and cook until the chicken is cooked and practically dry. Put to one side.

Melt some more of the butter in another pan and stir-fry the rice until it is well coated with the butter. Add the