This Middle Eastern dish is rice cooked in bouillon, can be made with a variety of meats, done in one pot, and if done right, it can not only be tasty, but quick!
The subtle saffron next to the sweet raisins and tart crisp red peppers is an exploration of flavours; contradicting, and complementing each other.
No curry paste, no problem, make your own! curry paste – take your curry powder prepared from our korma curry recipe and add in 2 tbsp of the powder to two tbsp of tomato paste, then grate in a 2cm x 2cm chunk of peeled ginger and voila! (no garlic needed as we add it to the dish)
Chicken Pilau Recipe – served 4-6
Ingredients
- 1 large onion diced
- 3 cloves crushed garlic
- 3 tbsp flaked almonds
- 5-6 chicken breast or boneless thighs cleaned and cubed (sub pork or shrimp)
- 1 red pepper in chunks
- 25 grams of raisins sultanas but anything works
- 2 tbsp curry paste
- a good pinch of saffron
- 4 cups chicken broth
- 2 cups basmati rice
Method
- In 2 tbsp olive oil brown your onions
- add in your almonds, garlic and heat for another 2 minutes
- add in your chicken to the mix and saute for 10 minutes
- next, add in you red pepper and curry paste
- On the side, in 4 cups of boiling kettle water, add a chicken bouillon cube and your saffron and let stand until you are ready to add
- next add rice to your pot and stir well, making sure the rice is throughout the dish
- now you add in your broth, bring to a boil, turn to low, cover and cook for 15 minutes
- once the liquid has absorbed, uncover and let stand for 10 minutes
- fluff with a fork and serve immediately
Tip: you can add green beans for colour, or mushrooms for taste. I like mine spicy so I add hot chilies to my plate.
