Cauliflower and chicken pilaf
Enjoy a flavorful Cauliflower and Chicken Pilaf with tender chicken breasts, basmati rice, and a medley of spices including turmeric and cardamom. This savory dish is enhanced with red hot chili peppers, fresh peas, and a fragrant blend of coriander leaves, all simmered in rich chicken gravy. Perfect for a hearty, wholesome meal!
Cook time 25 min
Prep time 15 min
Ingredients:
1/2 cup basmati rice1 onion
1 cauliflower
1 lb chicken breasts
2 tbsp olive oil
2 red hot chili peppers
1 tsp turmeric powder
1 tsp cardamom
3 cups chicken gravy
1/2 cup peas
1/2 cup coriander leaves
Cauliflower and Chicken Pilaf is a delightful and nutritious dish that combines tender chicken breasts, aromatic basmati rice, and fresh cauliflower with a blend of warm spices and vibrant vegetables. This recipe is perfect for a healthy weeknight dinner or a special meal for gatherings. Follow these steps for a flavorful and satisfying meal.
Instructions:
- Rinse the basmati rice under cold water until the water runs clear. Set aside to drain.
- Peel and finely chop the onion.
- Cut the cauliflower into small florets.
- Cut the chicken breasts into bite-sized pieces.
- Finely chop the red hot chili peppers, discarding the seeds for less heat if preferred.
- Roughly chop the coriander leaves.
- Heat 1 tablespoon of olive oil in a large, deep skillet or pot over medium heat.
- Add the chopped onions and sauté until translucent, about 5 minutes.
- Add the chicken pieces to the skillet and cook until browned on all sides, about 6-8 minutes.
- In a separate large pan, heat the remaining 1 tablespoon of olive oil over medium heat.
- Add the cauliflower florets and cook, stirring occasionally, until they begin to soften and brown slightly, about 8-10 minutes.
- Add the chopped red chili peppers, turmeric powder, and cardamom to the skillet with the chicken and onions.
- Stir well to coat the chicken and onions with the spices.
- Pour in the chicken gravy, then bring the mixture to a simmer.
- Once the gravy is simmering, add the drained rice to the skillet.
- Stir well to ensure the rice is evenly distributed.
- Cover the skillet with a tight-fitting lid, reduce the heat to low, and let it cook for about 15 minutes.
- After 15 minutes, uncover the skillet, and gently stir in the peas and the cooked cauliflower.
- Cover again, and cook for an additional 5-10 minutes, or until the rice is tender and has absorbed the majority of the liquid.
- Remove the skillet from heat and let it stand, covered, for another 5 minutes.
- Fluff the pilaf with a fork, mixing in the chopped coriander leaves.
- Taste and adjust seasoning if necessary.
- Transfer the cauliflower and chicken pilaf to a serving dish.
- Garnish with additional coriander leaves if desired.
Tips:
- Rinse the basmati rice thoroughly under cold water before cooking to remove excess starch and improve the texture.
- Cut the cauliflower into small, uniform florets to ensure even cooking.
- For a spicier kick, you can adjust the amount of red hot chili peppers to your taste or add a pinch of crushed red pepper flakes.
- Use a heavy-bottomed pan or skillet to avoid burning the spices and to ensure even cooking.
- Let the pilaf rest for a few minutes after cooking before serving to allow the flavors to meld together.
- Fresh or frozen peas can be used; if using frozen peas, no need to thaw them before adding to the dish.
- Garnish with extra coriander leaves for added freshness and a pop of color.
Your Cauliflower and Chicken Pilaf is now ready to serve! Garnish with fresh coriander leaves for a burst of color and flavor. Enjoy this hearty and delicious dish with your family and friends. It's a perfect balance of protein, vegetables, and fragrant spices sure to become a favorite.
Nutrition per serving
6 ServingsCalories 220kcal
Protein 22g
Carbohydrates 22g
Fiber 4.55g
Sugar 6g
Fat 10g
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