Chicken and Cauliflower Pilaf

Chicken and Cauliflower Pilaf Recipe

Chicken breasts cooked along with long grained rice and cauliflower and veggies
Yield: 6    Preparation Time: 15 minutes    Cooking Time: 25 minutes


800g cauliflower
1 large brown onion
500g single chicken breast fillets
300g basmati rice
750ml chicken stock
230g frozen peas
2 small fresh red chilies; deseeded and finely chopped
½ teaspoon ground turmeric
¼ teaspoon cardamom seeds
2 ½ tablespoons olive oil
½ cup roughly chopped fresh coriander leaves

Recipe Instructions

Prepare the ingredients.
Rinse the rice in a sieve under cold running water for 2 minutes then set aside to drain for 10 minutes. Cut the onion into thin wedges and the cauliflower into medium florets. Cut the chicken fillets lengthwise in half and then crossways into thin slices.

Cook the vegetables.
Heat 2 tablespoons oil in a large saucepan and cook the onion for 5 minutes over a medium heat until soft. Reduce the heat to low and add the chilies, turmeric and cardamom. Stir in for 30 seconds until aromatic. Add the rice to the saucepan and cook for 30 seconds stirring so that the rice becomes coated in the spices. Stir in the cauliflower, add the stock and bring to the boil. Reduce the heat and allow to simmer for 10 minutes covered.

Cook the chicken.
Heat the remaining oil in a non-stick frying pan and add half the chicken. Cook for 2 minutes tossing repeatedly until golden. Transfer to a plate and cook the remaining chicken in the same manner.

To finish.
Add the chicken and the peas to the rice and cook covered for 5 minutes. Remove from the heat and allow to stand for 5 minutes. Use a fork and stir in the coriander and fluff the rice.


Main Meal