Recipe 3: Green Chicken Pillau

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Preparation info

    • Difficulty


Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

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Green Chutney

  • 1 bunch of coriander, well washed
  • ½ cup cashew nuts
  • Juice of 2 limes
  • 3 green chillies
  • A little sugar
  • 1 cup basmati rice
  • Lots of frozen peas to make up for the small amount of chicken
  • ½ cup mixture of cumin seeds, cloves, cinnamon sticks, cardamom pods and peppercorns
  • 2 cups water
  • tsp salt
  • 1 tsp turmeric
  • 2 tbsp oil


  • Take off all the other meat and marinate in green chutney.
  • Whiz the above together.
  • Heat the oil and add the cumin and the rest of the whole spices.
  • Stir for three minutes.
  • Add turmeric and carry on stirring for two minutes.
  • Add water and salt; when the water boils, add the rice.
  • Let it boil for four minutes, then cover and turn down the heat and cook for another three minutes. Add frozen peas.
  • Spread rice on a baking tray.
  • Spread chicken mix over the rice and cover with foil.
  • Bake for ten minutes at medium temperature (325°F, 170°C, gas mark 3).
  • Before serving, you can sprinkle with almonds flash-fried in butter until brown. We were too poor for that.