Rainbow Rice Pilaf

No. of serving: 2 | Preparation time: 15 minutes | Cooking time: 20 minutes

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Rainbow Rice Pilaf Recipe

Nutritional Facts Per Serving

  • Energy: 452 kCal
  • Protein: 19g
  • Fat: 17g
  • Total Carbohydrates: 54g
  • Dietary Fibre: 3.9g
  • Phosphorous: 234mg
  • Potassium: 593mg
  • Sodium: 58mg


  • 120 g/1 chicken breast chicken pieces, cut into bite-size
  • 1⁄2 cup basmati rice (raw), rice is washed and kept aside
  • 1⁄2 cup carrots, cut into bite-size
  • 1⁄2 cup bell pepper, cut into bite-size
  • 1 small potato, cut into bite-size pieces
  • 1 piece green chilli, cut in half
  • 1 piece tomato (medium), cut into bite-size pieces
  • 1 piece onion, chopped
  • 5cm length ginger, sliced
  • 1 cinnamon stick; use whole
  • 2 pieces star anise; use whole
  • 2-3 pieces of cardamom; use whole
  • 2-3 pieces clove; use whole
  • 2 pieces bay leaf
  • 4 pieces mint leaf
  • 1 teaspoon chilli powder
  • 3 dessertspoon cooking oil
  • 1 1⁄2 cup drinking water


  1. Marinate chicken pieces with chili powder and keep in refrigerator for10 min.
  2. Heat oil over pan in medium heat. Saute onion, ginger and all dry whole spices (i.e. cinnamon, star anise, cardamom, clove, and bay leaf ) until the onion becomes translucent.
  3. Add in the chicken pieces. Stir until the chicken is sealed.
  4. Add in Basmati rice, carrots, bell peppers, potatoes, green chilies, and tomatoes. Saute the mixture until it is mixed well.
  5. Transfer the mixture into a rice cooker.
  6. Add enough water and cook the rice until it is fluffy and not too flabby.
  7. Garnish with mint leaves and serve when it is still hot.

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