Black Bean Chicken Pilaf

We love meals that involve one pot and letting the heat do the rest. The aroma will have everyone wondering what’s cooking. 

makes ~5 cups


1 cup black garbanzos, cooked

1 cup basmati rice 

½ pound chicken thighs, bone removed cut into 2 inch pieces

⅓ cup ghee 

1 tsp black cumin

1 tsp garlic, minced

2 cups red onion, diced

½ tsp cinnamon 

½ tsp turmeric

1 tsp ground cardamom

1 tsp black pepper

1 tsp chili powder 

1 ½ tsp salt

1 ½ cups water

3 Tbsp crushed pistachios

3 Tbsp cilantro, finely chopped


  1. To cook the garbanzo beans, soak in warm water for 2-3 hours, drain, add fresh water to cover by 3-4 inches then boil until tender (40-55 minutes). 
  2. Rinse the basmati rice in cool water 3-4 times and then let soak for 30 minutes and up to two hours. 
  3. Heat up ghee in a Dutch oven or heavy bottomed pan and pop the black cumin seeds. Add the garlic and red onion. Cook until golden in color. 
  4. Add chicken, cinnamon, turmeric, cardamom, black pepper, chili & salt. Sauté for 2-3 minutes. 
  5. Add the drained rice, garbanzos, and water. Cover pot and let come to a boil. Then lower heat to low-medium and cook for 8-10 minutes until most of the liquid is absorbed (do not stir). 
  6. Remove from the heat and let rice sit for 10 minutes. 
  7. Gently stir as not to break up the rice and garnish with pistachios and cilantro. 

ideas / variations

  • For a vegan version, double the amount of garbanzos and omit the chicken. Also sub out the ghee for EVOO.