RECIPE: Brown Rice Pilau with Chicken
Fluffy brown rice, cooked in a medley of delicious spices and studded with succulent chicken pieces, this pilau is definitely a crowd pleaser! In under 20 minutes you’ve got a dish that not only beats the delivery guy but of course packs a great nutritional punch too. Takeaway? What takeaway 😉
Serves 3-4
- 1 large leek or red onion
- 2 carrots
- 2 large handfuls spinach
- 1/2 cup frozen peas
- 200g brown basmati rice
- 2 cloves garlic, grated
- 1 tsp peeled and grated fresh turmeric
- 1 tsp ground coriander
- 500ml vegetable stock
- 1 ½ tsp black onion seeds
- 1 tsp garam masala
- 2 chicken breasts
- 1 1/2 tsp coconut oil
- Optional: fresh coriander and coconut chips to serve
- Bring a medium pan of water to the boil, remove from the heat and add the chicken breasts, cover with a tight fitting lid and leave to poach for 15 minutes.
- Thoroughly wash and rinse the rice then leave to drain in a sieve.
- Meanwhile heat 1 tsp of coconut oil in a large saucepan and add the sliced leek/onion. Peel and chop the carrots into a small dice and add to the leeks, saute for 5 minutes then add the rice, garlic, turmeric and ground coriander. Mix to coat the rice in the vegetables and spices.
- Add the stock, season with pepper then cover with a lid and simmer for 15-20 minutes until the rice is cooked. Check and give it a stir halfway through and add the frozen peas. The rice should have absorbed the majority of the liquid but it shouldn’t be overly dry.
- Meanwhile remove the chicken from the poaching liquid and use a fork to pull into pieces.
- Add the other 1/2 teaspoon of coconut oil to the rice and mix gently with a fork to separate the grains. Then add the black onion seeds, garam masala, chicken and spinach. Mix through, turn off the heat and pop the lid back on for a minute or so to allow everything to heat through together.
- Divide between bowls and serve garnished with fresh coriander and a sprinkle of coconut chips.