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Chicken Pilaf with Brown Rice and Turmeric

by | Chicken, Decrease Kapha, Decrease Vata, Decrease Vata-Kapha, Easy to Digest, Fall, Hot & Oily, Kidney Yang Deficiency, Liver Blood Deficiency, Lunch, Nourishing, Recipes, Rice, Spleen Qi Deficiency, Spring, Stimulating, Winter | 0 comments

Chicken Pilaf with Brown Rice and Turmeric

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Lunch, Main Course
Servings 6

Ingredients
  

  • 4 chicken thighs Vata - Pitta ++ Kapha +
  • 4 chicken legs Vata - Pitta ++ Kapha +
  • 1 tsp. sesame oil Vata - - Pitta ++ Kapha 0
  • 2 onions roughly chopped (Vata - - Pitta + Kapha -)
  • 4 carrots sliced (Vata - Pitta 0 Kapha - -)
  • 2 Tbs. turmeric Vata + Pitta - Kapha - -
  • 1/2 tsp. cinnamon Vata - Pitta + Kapha - -
  • 1/2 tsp. cardamom ground (Vata - Pitta - Kapha -)
  • 1/2 tsp. bay leaves ground (Vata 0 Pitta 0 Kapha - -)
  • 1/2 tsp. black pepper Vata - Pitta + Kapha - -
  • 1 tsp. salt Vata - - Pitta 0 Kapha +
  • 1 sprig curry leaves Vata + Pitta - Kapha - -
  • 2 cups brown round rice Vata 0 Pitta - Kapha 0
  • 1/2 bunch dill chopped (Vata - Pitta 0 Kapha -)

Instructions
 

  • Pat the chicken parts dry with paper towels.
  • Spread 1 tsp. of sesame oil in a wide cooking pot.
  • On a medium flame, sear the chicken parts for about 5 minutes, on both sides until browned.
  • Set aside.
  • Add to the pot the chopped onions and fry.
  • Add the carrots, stir and fry for 2 minutes and then add the spices.
  • Add the chicken and mix.
  • Pour water until the chicken is covered and add the rice and dill.
  • Bring to boil and lower the flame.
  • Cook while covered for 2 hours.

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