The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Chargrilled chicken with rice, spinach & pea pulao recipe. Enjoy quick & easy rice recipes and learn how to make Chargrilled chicken with rice, spinach & pea pulao.
Preparation Time 15 - 20 minutes
Cooking Time 26 minutes
Ingredients (serves 4)
2 single chicken breast fillets, fat trimmed
1 tbs vegetable oil
1 2.5cm piece cinnamon stick
5 cloves
1 tsp cumin seeds
1/4 tsp cardamom seeds
1 large brown onion, thinly sliced
2 garlic cloves, thinly sliced
200g (1 cup) basmati rice, rinsed well
500ml (2 cups) vegetable stock
Salt & freshly ground black pepper
10 large English spinach leaves, washed, drained, stems trimmed, roughly chopped
110g (2/3 cup) frozen peas, thawed
130g (1/2 cup) skim milk natural yoghurt
2 tbs chopped fresh coriander
1/2 tsp ground coriander
Method
1. Heat a chargrill over medium-high heat. Brush each chicken fillet with 1/2 tsp of the oil and cook on preheated chargrill for 4 minutes each side or until just cooked through. Transfer to a plate, cover with foil and set aside.
2. Meanwhile: heat remaining oil in a large saucepan over medium heat. Add cinnamon, cloves, cumin and cardamom, and cook, stirring, for 30 seconds or until fragrant. Add onion and garlic, and cook, stirring, for 5 minutes or until onion softens.
3. Add the rice and mix well. Stir in the stock, salt and pepper. Bring to the boil over medium-high heat. Reduce heat to low, cover tightly and cook for 20 minutes without lifting the lid.
4. Remove from the heat. Use a fork to quickly and gently stir the spinach and peas through the pulao. Replace the lid and set aside for 10 minutes.
5. Combine the yoghurt, fresh coriander and ground coriander in a small bowl, and season with salt and pepper. Set aside. Thinly slice the chicken across the grain. Serve the pulao topped with the chicken and a dollop of coriander yoghurt.
Source
Good Taste - August 2002, Page 103
Recipe by Jan Purser
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