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Tandoori kebabs with mushroom pilau and pappadums
Tandoori kebabs with mushroom pilau and pappadums
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Prep Time:
5 minutes
Cook Time:
12 minutes
Total Time:
17 minutes
Ingredients:
  • 18.20 gm olive oil
  • 1 onion, thinly sliced
  • 2 cloves garlic, chopped
  • 4 cardamom pods, bruised
  • 200g button mushrooms, sliced
  • 300g basmati rice
  • 2 tsp garam masala
  • 625ml vegetable stock
  • 125g pea
  • 100g baby spinach
  • 8 tandoori chicken kebabs
  • 8 pappadums
Instructions:
  • In a saucepan, heat oil and sauté onion, garlic, and cardamom until golden, about 5 minutes. Add mushrooms and cook for 2 minutes. Mix in rice and garam masala. Pour in stock, bring to a boil, then simmer covered for 10 minutes. Turn off the heat, fold in peas, cover, and let stand for 2 minutes. Finally, stir in spinach, season to taste, and enjoy.
  • Grill kebabs on an oiled grill plate for 2 minutes per side until fully cooked. Lightly spray pappadums with oil, place on paper towel, and microwave for 30 seconds. Serve kebabs with pilau and pappadums.

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