Satisfying suppers: Easiest ever chicken pilaf
Forget greasy takeaways – Indian cuisine can be both nutritious and easy to make at home. Try this delicious, quick to prepare chicken pilaf dish.
300g basmati rice, washed well
2 tsp cumin seeds
2 tbsp vegetable oil
2 smallish onions, sliced
10g root ginger, grated
3 garlic cloves, grated
200g plain yoghurt
½ tsp turmeric
1 rounded tsp garam masala
Salt and black pepper
400g skinless boneless chicken thighs, cut into large pieces
500ml chicken stock
½ lemon, juiced
2 spring onions, finely sliced
Coriander leaves, to serve
1 Leave rice to soak as you cook.
2 In a non-stick pan cook cumin in oil till darkened. Add onions and fry over medium heat until golden at edges. Add ginger and garlic, reduce heat; cook for 1 min.
3 Add yoghurt, turmeric, garam masala, seasoning. Stir over high heat till it comes to boil. Stir for 3 mins more. Add chicken, cook till yoghurt is absorbed and masala releases oil into the pan.
4 Drain rice, add to pan, stir in stock. Bring to boil, cover and reduce heat to low. Cook for 8 mins, if rice isn’t cooked, leave for 1 min more. Turn off heat, steam for 5 mins with lid on. Add a dash of juice, onions and coriander.
Easy chicken pilaf from Anjum’s Quick & Easy Indian By Anjum Anand (Quadrille, £18.99; photography Lisa Linder).