Spiced Chicken & Roasted Carrot Pilaf
You can use any leftovers in this recipe, turkey, pork or lamb would all work wonders, or no meat at all if you want to go veggie. Combine with a few spices, some Tilda rice and you’re onto a winner.
- 31 - 60 Minutes
- Easy
- 4 people
Method
Ingredients
Ingredients
- 200g Tilda Basmati rice
- 3 Red Onions
- 4 Garlic
- 50g Butter
- 5 Cardamom Pods
- 2 Tsp Turmeric
- 1 Cinnamon stick
- 10 Curry Leaves
- 150g Leftover veg
- 200g Leftover chicken
- 450g Stock
- Handful Coriander
- 3 Limes
- 4 Tbsp Yoghurt
- Salt
How to make Spiced Chicken & Roasted Carrot Pilaf
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Preheat your oven to 200°C. Rinse your rice under cold water 2-3 times until the water runs clear, add to a sieve and set aside.
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Thinly slice the red onions and garlic. Set a large lidded pot over a high heat. Add the butter and ¾ of the onions and cook with a pinch of salt until gnarly, caramelised and starting to catch on the pan, this will take roughly 5-6 mins.
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Add the garlic and cook for 1 min. Crush the cardamom pods and add to the pan with the turmeric, cinnamon and curry leaves. Chunk up the leftovers and add to the pot with the rinsed rice. Stir to coat everything in the spicy butter, season with salt and pour in the stock.
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Bring to a simmer, then add a lid and pop into the oven for 20 mins to cook through. The liquid should all be absorbed by the rice, which will be tender and fluffy.
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While the pilaf bakes, add the remaining onions to a bowl with the coriander. Add the juice of one lime and a pinch of salt. Toss together. Cut the remaining lime into wedges.
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Allow the rice to rest for 5 mins before serving with the onion salad, extra lime and a blob of yoghurt.
