Chicken Pulau with Mint and Coriander Raita

| On
Monday, March 07, 2016


Rice is always a favourite in our house, and even more so since I've been experimenting with some new recipes. This chicken pulau has become a staple here, and we're serving it up at least once a week - normally with a simple salad and raita although in these pictures I made up some potato and spinach pakoras with some pakora flour I was given from a friend, and this tandoori popcorn chicken. It was so good! The recipe for the pulau is based on this one but I adapted the recipe somewhat to make it healthier as I recently started following Slimming World and wanted to make this dish free on the plan.



Chicken Pulao

Ingredients:

300g white basmati rice
1 onion
3 cloves garlic
½ green chilli (omit or add more to taste)
1 chicken stock cube
1 tbsp cumin seeds
1 chicken breast

Method:

  • Put rice to soak in a bowl filled with warm water for 20-30 minutes
  • Finely dice the onion, garlic and chilli
  • Fry onions, garlic, chilli and cumin seeds in a saucepan with frylight or other low calorie cooking spray. If the onions start to stick, then add a splash of water. You want the onions to get nice and dark but without burning them
  • Finely dice chicken
  • Make up stock cube with 330ml boiling water
  • Drain and rinse rice
  • Add chicken to pan and stir to seal the chicken
  • Add the rice to the pan. Don't stir, but flatten it all down so it makes one even layer across the bottom of the pan
  • Add the stock
  • Cover the pan with a lid, and turn the heat onto high until the liquid begins to boil
  • Turn the heat down to the lowest flame
  • Now, step away from the pan! Don't be tempted to stir it. You need  to leave it, covered, until all the water has evaporated. It usually takes about 10 minutes, but I have a glass lid for my pan so I can see through to see when all the water has gone. When I can see that all the water has been absorbed, I sometimes crack the lid a tiny bit and using a fork, taste some of the rice to make sure it's done. Then I set the lid back on for five more minutes.
  • Stir everything through, and serve!

    Coriander and Mint Raita

    Ingredients:

    1 tbsp mint sauce
    Small bunch fresh coriander
    250ml fat free natural yoghurt

    Method:

  • Roughly chop coriander, stalks and leaves
  • Add yoghurt, mint and coriander to a food processor with a pinch of salt
  • Blend until smooth
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