Summer PilafCREDIT: 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
- 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.
- Add your garlic, ginger, and spices and cook out for a minute, stirring regularly.
- Raise the heat to high and add your chicken to brown lightly for 4 minutes.
- Drain the rice that has been soaking and add rice to the pan, stir regularly and continue to fry for one minute.
- 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.
- 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.
- Season strongly with freshly cracked black pepper, scatter the spring onion and red chilli, and serve.
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