Curry Pilaf
Recipe: #29496
May 15, 2018
Categories: Curries, Side Dishes, Chicken, Rice, White Rice, Picnic, Potluck, No Eggs, Boneless Pieces, Spicy, more
"From our weekday newspaper The West Australian. Times are estimated."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (317 g)
- Calories 540
- Total Fat - 10.1 g
- Saturated Fat - 2.5 g
- Cholesterol - 189.3 mg
- Sodium - 888.9 mg
- Total Carbohydrate - 77.4 g
- Dietary Fiber - 3.1 g
- Sugars - 5.7 g
- Protein - 32.2 g
- Calcium - 119.8 mg
- Iron - 3.2 mg
- Vitamin C - 6.6 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Roughly chop 1 onion and cook in a lightly oiled pan with 1/2 teaspoon curry powder and 2 cups basmati rice, stirring well to combine and then add 3 cups chicken stock and bring to a simmer and cover and reduce heat to low and cook for 12 to 14 minutes.
Step 2
Add 1 1/2 cups leftover chopped ham, chicken or turkey to the surface of the rice and cook for a few more minutes and then mix to combine.
Step 3
Serve with a dollop of yoghurt and top with a few roasted pistachio nuts, cranberries and mint leaves.
Step 4
Accompany with a side of chopped steamed green beans, if desired.
Step 5
VARIATION - to spice up the pilaf a little, add 1/2 teaspoon ground cardamon when cooking the onion and curry mix. A squeeze of lemon will go nicely when serving the pilaf.
Tips
No special items needed.
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