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Chicken and green bean pulao with chilli yoghurt
Chicken and green bean pulao with chilli yoghurt
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Indian-inspired flavorful, low-fat meal.
Ingredients:
  • 400g (2 cups) Basmati rice
  • Pinch of saffron threads
  • 20.00 gm hot water
  • 9.20 gm light olive oil
  • 6 large (about 700g) chicken lovely legs
  • 1 x 3cm-piece cinnamon stick
  • 2 whole green cardamom pods, bruised
  • 2 whole cloves
  • 1 whole star anise
  • 20 fresh curry leaves
  • 1 large brown onion, halved, finely chopped
  • 20.00 ml finely chopped fresh ginger
  • 2 large garlic cloves, finely chopped
  • 2 fresh green chillies, finely chopped
  • 660ml (2 2/3 cups) chicken style liquid stock
  • 250g green beans, topped, cut into 4cm lengths
  • 45g (1/4 cup) whole roasted cashew nuts, coarsely chopped
  • 1 x 200g container skim-milk natural yoghurt
  • 1 green shallot, end trimmed, thinly sliced
  • 1/2 fresh green chilli, deseeded, finely chopped
  • Salt & freshly ground black pepper
Instructions:
  • Rinse the rice until the water runs clear, then soak in cold water for 20 minutes. Infuse saffron with hot water in a small bowl.
  • Heat oil in a heavy-based saucepan over medium-high heat. Cook chicken, turning occasionally, for 10-12 minutes until browned and almost cooked through. Transfer to a plate.
  • Lower the heat to medium-low. Mix in the cinnamon, cardamom, cloves, star anise, and curry leaves. Cook and stir for about 30 seconds until fragrant. Next, add the onion, ginger, garlic, and chili. Cook and stir for approximately 6 minutes until the onion softens.
  • - Drain the rice and add it to a pan, stirring to coat in the onion mixture. - Mix in the saffron mixture, chicken, stock, and beans, then bring to a boil over high heat. - Simmer on low, covered, for 20 minutes until the rice is tender, chicken is cooked, and liquid is absorbed. - Remove from heat, let it rest covered for 10 minutes, then stir in the cashews.
  • Make the chili yogurt by mixing yogurt, green shallot, and chili in a bowl, then season with salt and pepper.
  • Divide the pulao among serving bowls and enjoy with chili yogurt.

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