Curry Pilaf

4
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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