Name: Aged basmati chicken pilaf
Total time: 2700 s
Yield: 2
Ingredients: 2 tablespoon vegetable oil; 30 gram butter; 1 red onion; 4 cardamom pod; 1 cinnamon stick; 400 gram chicken thigh; 2 teaspoon garlic paste; 2 teaspoon ginger paste; 2 tablespoon garam masala; 1 teaspoon turmeric; 1/2 teaspoon chilli flakes; 1/2 tin chopped tomatoes; 400 gram basmati rice; 750 millilitre chicken stock; 120 gram sugar snap peas; 2 handful coriander; 1/2 tub crispy onions; to taste salt; to taste black pepper; to taste poppadom; to taste mango chutney

Step 1

Heat the oil (30 mL) and butter (30 g) in a large non-stick sauté pan. When the butter begins to foam, add the onions (1) and cook for 7-8 minutes.

Step 2

While the onions are cooking, prepare your rice (400 g) by placing it a large mixing bowl. Fill the bowl with water and stir the rice around with your hands. Pour out the rice and repeat this process until the water runs clear. Drain the rice through a sieve and set aside.

Step 3

Add the cardamom (4) and cinnamon (1) to the onions and stir well, cook until the onions are beginning to brown. Add the chicken (400 g) and cook for 3-4 minutes. Add the garlic paste (10 g) and ginger paste (10 g) into the pan and stir well for 2 minutes. Reduce the heat to low and stir in the garam masala (15 g) turmeric (2 g) and chilli flakes (as needed) , cook for 1-2 minutes.

Step 4

Add the tomatoes (1/2 tin) to the pan and cook for 2 minutes. Stir in the rice and chicken stock (750 mL) . Season with salt (to taste) and pepper (to taste) and bring up to the simmer. Reduce the heat to low and place a lid on the pan and cook for 12 minutes.

Step 5

Add the peas (120 g) to the pan, pop the lid back on and cook for a further 2 minutes. Remove from the heat and leave to sit for 5 minutes.

Step 6

Fluff up the rice with a fork and serve into bowls with poppadoms (to taste) and mango chutney (to taste) alongside. Garnish with chopped coriander (2 handfuls) and crispy onions (1/2 tub) .

Aged basmati chicken pilaf

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