CHICKEN, PEA& BASMATI RICE PILAF
Delight in this quick North Indian Biryani, packed with onions, peas, and dates, served with steamed green beans and toasted almonds for a delicious lunch or dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.findtex.com.au.
Cooking tools:
- Skillet
- Steamer basket
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Colander
- Wooden spoon
- Spatula
- Serving bowl
- Serving platter
- Plate
Ingredients
- 1 tablespoon olive oil
- 2 large brown onions, finely sliced
- 300g lean chicken breast (skin and visible fat removed), diced
- 1 tablespoon Moroccan spice blend
- 3 cloves garlic, finely chopped
- 1 cup basmati rice, rinsed and drained
- 3 cups of fresh peas
- 1/2 cup chopped dates
- 2 cups diced pumpkin
- 700ml water
- 2 cinnamon sticks (optional)
- Natural yoghurt, lemon wedges, fresh coriander sprigs, to serve
- Steamed green beans with toasted flaked almonds, to serve
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