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One-pot pilaff

  • 4servings
  • 32minutes
  • 482calories

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Source: www.goodtoknow.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B6, H, C, D, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 onion, peeled, cut into wedges and leaves pulled apart

  2. 2 cloves garlic, crushed

  3. About 30g (1oz) butter

  4. 1 rounded tbp curry paste (we used Kashmiri)

  5. 300g (10oz) basmati and wild rice

  6. 600ml (1 pint) hot chicken stock

  7. About 250g (8oz) cooked chicken, shredded

  8. About 200g (8oz) cooked vegetables, eg, carrots, beans, cauliflower and frozen peas

  9. Salt and freshly ground black pepper

  10. Zest and juice of 1 lemon

Instructions Jump to Ingredients ↑

  1. In a large frying pan over a medium heat, cook the onion and garlic in the butter for 5 mins. Add the curry paste and cook for a further 2 mins.

  2. Stir in the rice and then pour in the hot stock. Cover and cook over a low heat for about 10 mins. Stir in the cooked meat and vegetables, and cook for another 5 mins or until the stock is absorbed, the rice is tender and the pilaff is piping hot.

  3. Season the pilaff, then sprinkle the lemon zest and juice over the top and serve.

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