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Cauliflower and chicken pilaf
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Enjoy a satisfying and nutritious one-bowl meal of chicken, veggies, and rice with our delicious pilaf recipe.
Ingredients:
  • 300g (1 1/2 cups) Basmati rice
  • 1 large brown onion
  • 800g (1 small whole) cauliflower
  • 500g (about 2) single chicken breast fillets
  • 45.50 gm olive oil
  • 2 small fresh red chillies, deseeded, finely chopped
  • 1/2 tsp ground turmeric
  • 1/4 tsp cardamom seeds
  • 750ml (3 cups) chicken style liquid stock
  • 230g (1 1/2 cups) frozen peas
  • 125.00 ml roughly chopped fresh coriander leaves
Instructions:
  • Rinse the rice in a sieve under cold running water for 2 minutes, then allow it to drain for 10 minutes.
  • Next, thinly slice the onion into wedges and chop the cauliflower into medium-sized florets. Cut the chicken fillets in half lengthwise and then into thin slices crosswise.
  • In a large saucepan over medium heat, heat 2 tablespoons of oil. Sauté the onion uncovered for 5 minutes until soft. Lower the heat, add the chillies, turmeric, and cardamom, and cook for 30 seconds until aromatic, stirring occasionally.
  • Sauté the rice in the pan with spices for 30 seconds, stirring to coat. Mix in cauliflower, pour in stock, cover, and bring to a boil over high heat. Reduce heat to low and simmer covered for 10 minutes.
  • Heat the remaining oil in a non-stick frying pan, cook half of the chicken for about 2 minutes until light golden and cooked through, then transfer to a plate. Repeat with the rest of the chicken.
  • Combine peas and chicken with rice and let it cook for 5 minutes. Allow it to rest for another 5 minutes with the lid on. Gently fold in the coriander using a fork to fluff up the rice.

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