Chicken and vegetable pilau rice

-

Recipe photo: Chicken and vegetable pilau rice

Ingredients 
Serves: 6 

  • 500g basmati rice, rinsed well
  • 6 tablespoons oil, divided
  • 6 small onions, sliced
  • 1 stick cinnamon
  • 1kg chicken fillets, cut into pieces
  • 2 tablespoons garlic and ginger paste
  • 2 teaspoons salt, or to taste
  • 2 teaspoons ground black pepper, or to taste
  • 200g mixed frozen vegetables
  • 150g shredded cabbage
  • 1 green pepper, chopped
  • 3 green or red chillies, finely chopped
  • 5 tablespoons soy sauce, or to taste
  • 30g fresh coriander, chopped

Method
Prep:35min  ›  Cook:45min  ›  Extra time:5min setting  › Ready in:1hr25min 

  1. Cook the rice in a large saucepan according to packet instructions.
  2. Heat 2 tablespoons oil in a large frying pan or wok. Add the onions and cinnamon and cook and stir till the onion begins to brown. Remove from the pan and set aside.
  3. In a large casserole or saucepan, heat 4 tablespoons of oil over medium high heat. Add the chicken, garlic-ginger paste, salt and pepper, and place over medium high heat. Cover and cook till the chicken is browned.
  4. Add the frozen mixed veg, cabbage, green pepper and chillies. Cook and stir till the veggies are tender and slightly browned.
  5. Once the rice is done, add it to the chicken and veg mixture. Toss to combine, then add the soy sauce and coriander. Toss once more and serve.

Serving suggestion

I like to serve this with this easy raita: Mix 200g yoghurt with 1 tablespoon each of chopped fresh mint and coriander. Add 1 teaspoon each of olive oil and lemon juice. Season to taste with salt and pepper.

Comments

Post a Comment

Popular posts from this blog

The best beef stroganoff

-
Image
This version of the classic dish of quick-fried steak with mushrooms shows how vegetables can be used to enhance and ‘stretch’ a modest portion of meat. The result is every bit as special as true stroganoff, and is more in keeping with today's taste for meals that are not dominated by meat. Ingredients  Serves:  4  2 tbsp extra virgin olive oil 200 g (7 oz) chestnut mushrooms, halved 1 red pepper, seeded and cut into fine strips 200 g (7 oz) broccoli, cut into small florets 150 ml (5 fl oz) beef stock 1 onion, sliced 300 g (10 1/2 oz) fillet steak, cut into thin strips 2 tbsp brandy 3 tbsp creamed horseradish (optional) 150 ml (5 fl oz) soured cream salt and pepper Method Prep: 10 min   ›    Cook: 12 min   ›    Ready in: 22 min   Heat half of the oil in a large saucepan. Add the mushrooms and fry for 2 minutes or until beginning to soften. Stir in the red pepper and broccoli florets and continue to fry, stirring, for 3–4 minutes. Pour in the stock and bring
Read more

Cinnamon Chocolate Soufflé

-
Image
Ingredients  Serves:  4  A little melted butter and caster sugar for coating the souffle dish 75g (2 1/2 oz) plain chocolate 1 tablespoon milk 50g (2 oz) butter 40g (1 1/2 oz) plain flour 300ml milk 1/2 tsp cinnamon powder 5 eggs, seperated into yolks and whites 2 tablespoons of caster sugar Method Prep: 10 min   ›    Cook: 20 min   ›    Ready in: 30 min   Preheat over to 200 degrees C / gas mark 6. Grease an 8 inch souffle dish (or 4 small individual ramekins) with melted butter and dust with sugar. Put 1 tablespoon of milk and the chocolate in a heat-proof bowl and melt over hot boiling water. Set aside. Melt butter in a saucepan over gentle heat, then add the flour all at once; mix well and remove from the heat. Add milk into flour mixture a little at a time, stirring constantly until the mixture forms a creamy paste. Add melted chocolate, cinnamon and all five egg yolks. Mix well and set aside. Whisk five egg whites and add sugar, 1 tablespoon at a time. K
Read more

Spanish style chicken stew

-
Image
Ingredients  Serves:  4  2 tablespoons olive oil 3 red onions, coarsely chopped 3 cloves garlic, coarsely chopped 2 (400g) tins peeled plum tomatoes 1 (400g) tin chickpeas 475ml (16 fl oz) water 2 teaspoons paprika 1 teaspoon crushed chilli flakes Salt and pepper to taste 2 carrots, cut into chunks 1 potato, cubed 4 chicken thighs 115g (4 oz) Spanish chorizo sausage, casing removed and thickly sliced Method Prep: 20 min   ›    Cook: 1 hr 30 min   ›    Ready in: 1 hr 50 min   Heat olive oil in a large saucepan over medium-high heat. Stir in onions and garlic, cook until the onion has softened and turned translucent. Pour in tomatoes, chickpeas and water; season with paprika, chilli flakes, salt, and pepper. Stir in carrots and potatoes, then place chicken thighs skin-side up on top of the vegetables. Bring to a boil over high heat, then reduce heat to medium, cover and simmer until the chicken is tender, about 25 minutes. Preheat oven to 200 degrees C / gas m
Read more