Cookery Corner showcases Dipna Anand's Chicken Pilau Recipe at SIBF 2026

Visitors to the 45th Sharjah International Book Fair (SIBF) can discover the rich flavours of South Asian cuisine through a signature Chicken Pilau recipe by chef Dipna Anand, featured as part of the fair's Cookery Corner.

The recipe combines fragrant basmati rice, tender chicken, aromatic spices and fresh herbs to create a flavourful one-pot dish that celebrates the richness of traditional cooking.

Anand's Chicken Pilau recipe uses 380 grams of basmati rice and an equal quantity of boneless chicken thigh, complemented by mixed vegetables, ginger and garlic paste, green chilli, onions and a carefully selected blend of spices.

The dish draws its distinctive aroma and flavour from cumin seeds, black cardamom, cinnamon sticks, peppercorns, mace, garam masala and red chilli powder. Fresh coriander and mint leaves add a finishing touch, while butter enhances the richness of the rice.

The cooking process begins with heating oil in a saucepan and allowing the whole spices to sizzle before adding sliced onions and green chilli. Ginger and garlic paste are then added, followed by the chicken and powdered spices. The chicken is cooked until nearly done before water, salt and garam masala are added.

Once the mixture reaches boiling point, the soaked basmati rice is added and cooked gently until the liquid is almost absorbed. The heat is then reduced, and the pilau is covered and allowed to steam, ensuring that the rice remains fluffy and the flavours are evenly distributed.

The final preparation includes fresh coriander, mint and butter, with dried fried onions sprinkled over the top for additional flavour and texture. The dish is recommended to be served with cucumber and onion raita.

Through its Cookery Corner, SIBF offers visitors an opportunity to explore culinary traditions alongside its wider celebration of literature, culture and creativity. The recipe also highlights how food can bring together ingredients, traditions and flavours from different cultures.

Dipna Anand’s Chicken Pilau

Ingredients

- 380g basmati rice, washed and soaked for 30 minutes

- 3 tablespoons vegetable oil

- 1 medium onion, finely sliced

- 1 teaspoon bird’s-eye green chilli paste

- 1½ tablespoons ginger and garlic paste

- 380g boneless chicken thigh, diced into tikka-sized pieces

- 250g assorted mixed vegetables (blanched green beans, mixed peppers and tender-stem broccoli), optional

- 480ml water

- 2 teaspoons salt

- 2 teaspoons cumin seeds

- 1 teaspoon peppercorns

- 5 black cardamom pods

- 2 small cinnamon sticks

- 3–4 mace pods

- 1½ teaspoons garam masala

- 1 teaspoon cumin powder

- 1½ teaspoons red chilli powder

- 1 tablespoon fresh chopped coriander, reserve some for garnish

- 1 tablespoon fresh chopped mint leaves

- 20g butter, cut into cubes

- 1 tablespoon dried onions, for garnish

Method

1. Heat oil in a saucepan. Add cumin seeds, cinnamon sticks, peppercorns, mace and black cardamom. Cook until the spices begin to sizzle.

2. Add sliced onions and green chilli paste. Cook for 3–4 minutes.

3. Add ginger and garlic paste and cook for 2 minutes. Add the chicken, cumin powder and red chilli powder.

4. Cook the chicken over medium heat until it is approximately 90% cooked.

5. Add water, salt and garam masala. Bring to the boil. Taste the water for seasoning; it should be slightly over-seasoned, as the rice will absorb the flavour.

6. Once the water is boiling, drain the soaked rice and add it to the pan.

7. Cook the rice over medium heat for 5–7 minutes, stirring gently from time to time to prevent the grains from breaking.

8. When most of the water has been absorbed, reduce the heat completely. Cover the pilau with two small sheets of aluminium foil inside the pan, ensuring the rice is covered. Place the lid on the saucepan and steam over low heat for 2 minutes.

9. Switch off the heat and allow the pilau to steam without heat for 15 minutes.

10. Remove the lid and foil, allowing any excess water to fall back into the rice. Sprinkle fresh coriander and mint over the pilau and distribute the butter cubes evenly around the pan.

11. Gently lift the rice from the four sides of the saucepan using a wooden spoon to fluff it. Shake gently so the grains separate and become light and fluffy.

12. Sprinkle dried fried onions over the pilau.

Serving suggestion: Serve hot with cucumber and onion raita.

Recipe by Chef Dipna Anand, featured at the Sharjah International Book Fair (SIBF) Cookery Corner.