Broad bean & chicken pilaf

Broad bean & chicken pilaf

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(9 ratings)

Cook: 1 hr - 1 hr, 15 mins Including podding the beans

More effort

Serves 4
For an easy life, this broad bean and chicken pilaf cooks in one pan

Nutrition and extra info

Nutrition: per serving

  • kcal434
  • fat15g
  • saturates7g
  • carbs48g
  • sugars0g
  • fibre4g
  • protein29g
  • salt0.73g
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  • 200g basmati rice
  • 2oz butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 tbsp sunflower or vegetable oil
  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, finely chopped
  • 1½ tsp cumin seeds
  • 1 cinnamon stick
  • 1 tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • about 350g/12oz skinless, boneless chicken breast or thighs, cut into bite-sized pieces
  • 425ml chicken stock
  • 200g shelled broad beans (about 800g/1lb 12oz before podding)
    Broad beans

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable - they grow in most…

  • 2 tbsp chopped fresh dill


  1. Rinse the rice thoroughly, then leave to drain until needed. Melt half of the butter with the oil in a large pan or paella pan and fry the onion gently, stirring occasionally, for about 7 minutes until translucent, without browning.

  2. Now add the garlic and spices and stir fry for about 30 seconds, then add the chicken. Stir fry lightly for a few minutes on a high heat until the chicken loses its glassy look and is tinged brown (if you’re using chicken thighs, stir fry for 5 minutes more). Tip the drained rice into the pan, and stir fry for a final 30 seconds, until the rice is coated with the juices in the pan.

  3. Pour in the stock and stir in the beans. Season generously with salt and pepper and bring to the boil, then put the lid on tightly and turn the heat down as low as it will go (use a diffuser mat if you have one). Leave to simmer for 10-12 minutes, without stirring, until the stock is absorbed and the rice and chicken are tender. Check now and then towards the end of cooking, to make sure the rice hasn’t boiled dry. Stir in the dill and the remaining butter just before serving.

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Comments, questions and tips

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26th Jun, 2014
Potentially a good recipe. However very poor instructions. There is a mix of metric and imperial measures. Also mention is made of using a paella pan, it later says to cover with the lid. No paella pan I have ever known has a lid! Very poor I would expect better from the BBC but I expect that their input is very limited.
16th Jun, 2013
16th Jun, 2013
16th Jun, 2013
isse very nice
29th Jul, 2012
Replaced the dill with lots of fresh coriander and added lemon and chilli. Served with side of rocket. Really yummy.
24th Jul, 2010
Added chilli to this. Really lovely.
28th Jul, 2009
Fantastic recipe but no way does it take over an hour, unless you chop things very slowly... lovely with butter beans and you can substitute curry powder if you don't have turmeric.
11th May, 2008
Very straightforward and tasty. I used frozen broad beans and just boiled them for a few minutes, then drained under cold water before popping the shells off. Also added chopped mushrooms and some leftover sweetcorn kernels, then some chopped coriander at the end. Next time I might try adding some chilli flakes to give it a bit of a kick.
12th Mar, 2008
Great recipe! Ideal for a mid week super.
20th Jan, 2008
Student Food - the hour includes podding the beans, which takes *ages*! This is a brilliant recipe, as it can be adapted for pretty much any veg - I've used courgettes, sweetcorn, broccoli, cauliflower and peppers - you can really fill the pot full.


16th Jun, 2013
17th Aug, 2016
Whatever you do, DON'T use brown basmati rice - it never cooks. Overall I thought it was rather bland.