May 15, 2018
Main Dish, Curries, Side Dishes,
Pork, Ham, Poultry, Chicken, Rice, White Rice, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Picnic, Potluck, Weeknight Meals, Stove Top, No Eggs, Boneless Pieces, Spicy more
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"From our weekday newspaper The West Australian. Times are estimated."
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.
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.
Serve with a dollop of yoghurt and top with a few roasted pistachio nuts, cranberries and mint leaves.
Accompany with a side of chopped steamed green beans, if desired.
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.
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