Assemble these supplies:
- 1 x 150 g (5 oz) boned chicken breast, skinned
- 15 g( 1/2 oz) butter
- 1 small onion, peeled and chopped
- 1 garlic clove, peeled and chopped
- 1/2 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 50 g (2 oz) Basmati rice, well washed
- 150 ml ( V4pint) chicken stock
- 2 teaspoons lemon juice
- 1/2 teaspoon dried mint
- salt
- freshly ground black pepper
- To garnish:
- slices of lemon
- sprigs of fresh mint
Preparation time: 10 minutes
Cooking time: 15 minutes
Steps in preparation:
- Cut the chicken breast into strips. Melt the butter in a pan and fry the onion, garlic and chicken together until lightly browned.
- Add the turmeric and cumin to the pan and cook for a further 3 minutes, stirring frequently.
- Place the rice in the pan, then add the chicken stock, lemon juice, dried mint, salt and pepper. Bring to the boil, reduce the heat to low, cover the pan and cook for 10-12 minutes, or until the rice is tender and has absorbed all the liquid. Garnish the pilaff with the lemon slices and fresh mint, and serve.
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