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chicken pilau recipe

Written on Monday, November 7, 2016 | 2:52:00 PM



Serves : servings 

Ingredients : 
- 6 skinless, boneless chicken thighs, cut into bite-sized pieces
- juice and zest of 1⁄2 lemon
- 100g yoghurt
- 1 tsp ground cardamom
- 1⁄2 tsp cinnamon
- 1⁄4 tsp cayenne
- pinch of cloves
- 1 tbsp olive oil
- 15g butter
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 400g basmati rice, very well rinsed
- 800ml chicken stock
- 100g baby broad beans, skinned
- small bunch of dill
- small bunch of fresh coriander
- small bunch of parsley
- sea salt and freshly ground black pepper

Preparation Method :
1) Put the chicken in a bowl and season it with salt and pepper. Sprinkle over the lemon juice. Mix the yoghurt with the lemon zest and spices, then pour it over the chicken. Mix everything together thoroughly, then cover and leave in the fridge to marinate for at least an hour.

2) Heat the oil and butter in a large flameproof casserole dish, add the onion, and sauté gently until soft and translucent. Turn up the heat, then add the chicken. Stir-fry briskly for a couple of minutes, then add the garlic and cook for a further minute.

3) Add the rice, then pour over the stock and season with salt and pepper. Bring to the boil, then reduce the heat to a simmer and cover. Leave to cook for 10 minutes, then add the broad beans. Cook for a further 5–10 minutes until all the liquid has been absorbed. 

4) Remove the pan from the heat and leave to stand, covered, for another 10 minutes so the rice can steam and dry out a little. It should be perfectly cooked.
Finely chop the herbs, reserve a spoonful, then stir the rest through the rice. Turn the pilau out on to a large serving platter and garnish with the reserved herbs.




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