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Chargrilled chicken with rice, spinach and pea pulao
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Prep Time:
15 minutes
Cook Time:
26 minutes
Total Time:
41 minutes
Healthy and delicious low-fat meal option.
Ingredients:
  • 2 single chicken breast fillets, fat trimmed
  • 18.40 gm vegetable oil
  • 1 2.5cm piece cinnamon stick
  • 5 cloves
  • 1 tsp cumin seeds
  • 1/4 tsp cardamom seeds
  • 1 large brown onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 200g (1 cup) Basmati rice, rinsed well
  • 500ml (2 cups) vegetable liquid stock
  • Salt & freshly ground black pepper
  • 10 large English spinach leaves, washed, drained, stems trimmed, roughly chopped
  • 110g (2/3 cup) frozen peas, thawed
  • 130g (1/2 cup) skim milk natural yoghurt
  • 40.00 ml chopped fresh coriander
  • 1/2 tsp ground coriander
Instructions:
  • Preheat a chargrill over medium-high heat. Brush each chicken fillet with a touch of oil and grill for 4 minutes on each side until perfectly cooked. Transfer to a plate, cover with foil, and set aside.
  • Heat the remaining oil in a large saucepan over medium heat. Add cinnamon, cloves, cumin, and cardamom. Cook while stirring for 30 seconds until fragrant. Then, add the onion and garlic. Cook and stir for 5 minutes until the onion softens.
  • Combine the rice with the stock, salt, and pepper, stirring well. Bring to a boil over medium-high heat, then reduce heat to low, cover tightly, and cook without peeking for 20 minutes.
  • Take the pulao off the heat, delicately mix in the spinach and peas using a fork, cover, and let it sit for 10 minutes.
  • In a small bowl, mix yoghurt, fresh coriander, ground coriander, salt, and pepper. Set aside. Slice chicken thinly. Serve pulao topped with chicken and a spoonful of coriander yoghurt.

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