Summer Pilaf

CREDIT: Jordan Lohan

Serves 2-3 people |  Prep 15 mins | Cook 30 mins

After recently spending time in Kerala, I have returned curry mad! This mildly spicy pilaf gets its vivid colour from the super anti-inflammatory and uber healing spice, turmeric. Channel all the beautiful colours of India by serving alongside bowls of freshly prepared tidbits like; grated carrot, diced onion and tomatoes, chopped cucumber, and lemon wedges. Not only a pretty addition but those tidbits really crank up the medicinal properties of this dish. Add a dollop of natural yoghurt for some tummy loving probiotics that support digestion.


100g white basmati, soaked for at least 30 minutes
2 free-range chicken breasts (350-300g), cut into chunks
1 tbsp coconut oil
1 tbsp butter (just use another tbsp coconut oil if you avoid dairy)
2 small onions, thinly sliced
1 fennel bulb, thinly sliced
1 tsp turmeric
1/2 tsp cinnamon
1 tbsp mild curry powder
10g fresh ginger, grated
3 garlic cloves, thinly sliced
1/2 organic chicken stock cube, added to 200ml hot water

1 red chilli, in thin strips
1 spring onion, sliced diagonally

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  1. In a hob safe casserole dish or saute pan that has a lid, heat the coconut oil and butter and on a low heat, gently fry your onions and fennel for 8 mins to soften.
  2. Add your garlic, ginger, and spices and cook out for a minute, stirring regularly.
  3. Raise the heat to high and add your chicken to brown lightly for 4 minutes.
  4. Drain the rice that has been soaking and add rice to the pan, stir regularly and continue to fry for one minute.
  5. Add stock and once it reaches a simmer, place the lid on top and allow to simmer gently for the next 8-10 minutes. If you are having fresh vegetable tidbits, use this time to prepare them now.
  6. Lift the lid and stir everything around, if its looking a little dry then add a splash of water, if its looking overly saucy then give it a couple more minutes. Check the rice is cooked and the chicken is tender and remove from the heat. You could stir in another tablespoon of butter at this point.
  7. Season strongly with freshly cracked black pepper, scatter the spring onion and red chilli, and serve.


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