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Indian chicken and cauliflower pilaf
Indian chicken and cauliflower pilaf
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Flavorful and quick pilaf for a simple weeknight meal.
Ingredients:
  • 36.80 gm rice bran oil
  • 350g diced chicken breast fillets
  • 1 medium brown onion, finely chopped
  • 300.00 gm basmati rice
  • 1 tsp ground turmeric
  • 573.75 gm chicken style liquid stock
  • 350g cauliflower, cut into small florets
  • 250.00 ml frozen peas
  • 82.50 ml roasted cashews
  • 125.00 ml chopped fresh coriander leaves
  • Tamar Valley Greek Style Yoghurt, to serve
Instructions:
  • In a large saucepan over medium-high heat, warm oil. Brown chicken for 2 to 3 minutes. Set aside. Lower heat to medium. Sauté onion for 3 minutes until softened. Stir in rice and turmeric for 30 seconds until aromatic. Add stock, cauliflower, and chicken. Increase heat to high and bring to a boil, then reduce heat to medium-low, cover, and cook for 10 minutes until rice is nearly tender.
  • Stir in the peas and cook covered for 3 minutes until the rice is tender and the stock is absorbed. Remove from heat and let stand covered for 5 minutes before serving.
  • Gently fold in half of the cashews and coriander. Portion the mixture into bowls. Sprinkle the remaining cashews and coriander on top. Serve with a side of yogurt. To make this a vegetarian pilaf, skip the chicken, opt for vegetable stock, and include 2 large diced carrots with the onion in the initial step.

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