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Chicken bhuna with pilau rice

Prep time over 2 hours
Cook time over 2 hours
Serves 4
by Paul Merrett

From Saturday Kitchen

Method


  1. Mix the marinade ingredients together and marinade the chicken for 2 hours.

  2. Heat 1 tbsp vegetable oil in a pan and fry the onion in a pan.

  3. Add the rice, garlic, cinnamon, cardamom and fennel seeds.

  4. Add cold water to 1in above the level of the rice and bring to the boil.

  5. Boil for 5 minutes and cover with a lid.

  6. Turn off the heat and leave for 20 minutes.

  7. In a non-stick pan heat the oils and fry the chicken until tender and cooked through.

  8. When the chicken is cooked, add the garam masala and chopped coriander and serve with the rice and a warm naan bread.

Ingredients

  • 225g/½lb sliced chicken breast
  • 1 tbsp vegetable oil
  • 1 tbsp olive oil
  • 1 tsp garam masala

For the marinade

  • 6 tbsp natural yoghurt
  • 1 lemon, juiced
  • 2 garlic cloves, finely chopped
  • ½ tsp turmeric
  • 1 tbsp paprika
  • 3 cardamoms, crushed with husk removed
  • ½ tbsp salt
  • 1 tbsp ground chilli
  • 1 tbsp cumin
  • handful of fresh coriander

For the rice

  • 2 cups basmati rice, washed well
  • 1 onion, chopped
  • 1 clove of garlic, chopped
  • ½ cinnamon stick
  • 2 cardamom pods
  • 1 tbsp fennel seeds
  • 1 tbsp vegetable oil

Shopping List

Chicken bhuna with pilau rice

Fruit and vegetables

Tins, packets and jars

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry

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