Aged basmati chicken pilaf

21 INGREDIENTS • 6 STEPS • 45MIN

Aged basmati chicken pilaf

Recipe

5.0

1 rating
The basmati rice in this seriously tasty and family-friendly dish is matured for a minimum of 18 months to further enhance its delicate flavour and aroma. It's beautifully light and fluffy.
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The basmati rice in this seriously tasty and family-friendly dish is matured for a minimum of 18 months to further enhance its delicate flavour and aroma. It's beautifully light and fluffy.
author_avatar
Tom Kerridge
We’ve teamed up with top chef Tom Kerridge to bring you a selection of delicious and easy recipes using our exceptional fresh produce.

45MIN

Total time

Ingredients

Servings
2
2 tbsp
vegetable oil
30 g
M&S Collection Farmhouse British butter
1
red onion, diced
4
cardamom pods
lightly bashed
1
cinnamon stick
400 g
M&S Oakham Gold chicken thighs
cut into 1cm thick slices
2 tsp
garlic paste
2 tsp
ginger paste
2 tbsp
garam masala
1 tsp
ground turmeric
1/2 tsp
chilli flakes
1/2 tin
(400 g)
M&S Italian chopped tomatoes
400 g
M&S basmati rice
750 ml
chicken stock
120 g
sugar snap peas
fresh or frozen
2 handfuls
coriander
1/2 tub
(100 g)
M&S crispy onions
to garnish
to taste
salt
to taste
black pepper
to taste
mini poppadoms
to serve
to taste
mango chutney
to serve

Nutrition per serving

VIEW ALL
Calories
1492kcal
Fat
49.1 g
Saturates
27.7 g
Sugars
13.4 g
Salt
1487.5 mg
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Tom Kerridge
We’ve teamed up with top chef Tom Kerridge to bring you a selection of delicious and easy recipes using our exceptional fresh produce.

Method

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step 1
Heat the oil (2 tbsp) 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 (2 tsp) and ginger paste (2 tsp) into the pan and stir well for 2 minutes. Reduce the heat to low and stir in the garam masala (2 tbsp) turmeric (1 tsp) and chilli flakes (1/2 tsp), 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).
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).

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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