Chicken with Coriander Pilaf

It’s been a while since I’ve cooked any Indian food. My husband and I along with some friends ate at a lovely Indian restaurant, Hazara, on Saturday night so this post is an easy introduction to Indian cooking. Pilaf is a dish in which a grain (such as rice or cracked wheat), is cooked in oil, and then cooked in a seasoned broth. Depending on the local cuisine, it may also contain a variety of meat and vegetables. Pilaf and similar dishes are common to Middle Eastern, Central and South Asian, East African, Latin American, and Caribbean cuisines. Cardamom is one of the world’s very ancient spices. It is used as flavorings in both food and drink and the ancient Egyptians chewed cardamom seeds as a tooth cleaner; the Greeks and Romans used it as a perfume. A delightful recipe that takes 10 minutes to prepare and 20 minutes to cook. Does it get any easier than this?

Serves 4
recipe from BBC Australian Good Food

300g natural yogurt
2 tablespoons madras or other Indian curry paste
4 x 180g chicken breast fillets
20g butter
1 onion, halved and sliced
4 cardamom pods, bruised
1 1/2 cups (300g) basmati rice
2 cups (500ml) salt-reduced chicken stock
2 tablespoons flaked almonds, toasted
1 red chili, finely chopped (optional)
1/2 bunch of coriander, chopped

Combine yogurt and curry paste in a large bowl. Add chicken and toss to coat. Set aside. Heat butter in a wide shallow frying pan on medium-high. Cook onion and cardamom for 5 minutes or until onion softens. Add rice, stock and 1 cup of water. Bring to a simmer and cover. Reduce heat to medium-low and cook for 12-15 minutes, until stock is absorbed and rice is tender (add a bit more water of needed). Meanwhile, preheat a grill on medium. Cook chicken for 4 minutes each side, until golden and cooked through. Set aside. Stir almond, chili and coriander through rice. Slice chicken and arrange over rice to serve.

The Culinary Chase’s Note: The one thing I’ve learned from my Indian friends on how to prepare rice is that it’s important to first rinse the rice under cold water until the water runs clear, drain well and then add to the pan. This removes the starch and helps to make the rice nice and fluffy. When the rice is cooked, remove from heat and place a tea towel over the top of the pot, cover with lid. This also helps to absorb any moisture or condensation that will build up.