Pilau Ayam


(Serves 5)

50g (14 cup) yellow dhall, washed, soaked for 1 hour and drained
625ml (212 cups) water
15g (112 tablespoons) vegetable oil
100g (1) onion, sliced
5g (1 cm) ginger piece, chopped finely
20g (4 pips) garlic, chopped finely
3g (1) star anise (bunga lawang)
2g (3) cloves (bunga cengkih)
300g (212 pieces) chicken breast, skin discarded, cut into bite-size pieces, seasoned with salt, pepper and turmeric (kunyit) powder
180g (1 cup) uncooked rice
10g (1) pandan leaf, washed and knotted
Salt to taste
60g (12 medium-sized) carrot, thinly sliced
50g (1) tomato, cut into small wedges


  1. Cook dhall in 112 cups of water until tender but not mushy. When dhall is cooked, turn off heat and set aside.
  2. Saute sliced onions, ginger, garlic, star anise and cloves in a pot.
  3. Add chicken and stir well until lightly browned.
  4. Stir in the rice and mix well. Add 1 cup of water, pandan leaf and salt.
  5. Cook until most of the water has been absorbed.
  6. Add in dhall and sliced carrots. Cover the pot, turn down the heat and continue cooking until rice is done.
  7. Mix well and add in tomato wedges before serving.

Nutrient content per serving

Calorie : 222 kcal
Calcium : 38 mg
Protein : 7.4 g
Iron : 1.4 mg
Fat : 5.0 g

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