Curry Pilaf
Created by ImPat on May 15, 2018
- Servings: 4
- Prep Time: 10m
- Cook Time: 20m
- Recipe #29496
Ingredients
- 1 yellow onion
- 1/2 teaspoon curry powder
- 315 grams dry basmati rice (dry 2 cups)
- 3 cups chicken stock
- 200 grams cooked ham (leftover, 1 1/2 cups chopped)
- 180 grams cooked chicken breast (or turkey, 1 1/2 cups chopped)
- 1 tub (250 gram) yogurt (natural yoghurt, to serve)
- 1/4 cup pistachio nuts (roasted, for topping)
- 1/4 cup dried cranberries (for topping)
- 1/4 cup mint, for topping
How to Make
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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.
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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.
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Step 3: Serve with a dollop of yoghurt and top with a few roasted pistachio nuts, cranberries and mint leaves.
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Step 4: Accompany with a side of chopped steamed green beans, if desired.
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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.
Nutritional Facts
- 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