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Chargrilled chicken with rice, spinach and pea pulao

  • 0:15 Prep
  • 0:26 Cook
  • 4 Servings
  • Advanced


  • 2 single chicken breast fillets, fat trimmed
  • 1 tablespoon vegetable oil
  • 1 2.5cm piece cinnamon stick
  • 5 cloves
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon cardamom seeds
  • 1 large brown onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 200g (1 cup) Basmati rice, rinsed well
  • 500ml (2 cups) Massel vegetable liquid stock
  • Salt & freshly ground black pepper
  • 10 large English spinach leaves, washed, drained, stems trimmed, roughly chopped
  • 110g (2/3 cup) frozen peas, thawed
  • 130g (1/2 cup) skim milk natural yoghurt
  • 2 tablespoons chopped fresh coriander
  • 1/2 teaspoon ground coriander


  • 1
    Heat a chargrill over medium-high heat. Brush each chicken fillet with 1/2 teaspoon of the oil and cook on preheated chargrill for 4 minutes each side or until just cooked through. Transfer to a plate, cover with foil and set aside.
  • 2
    Meanwhile: heat remaining oil in a large saucepan over medium heat. Add cinnamon, cloves, cumin and cardamom, and cook, stirring, for 30 seconds or until fragrant. Add onion and garlic, and cook, stirring, for 5 minutes or until onion softens.
  • 3
    Add the rice and mix well. Stir in the stock, salt and pepper. Bring to the boil over medium-high heat. Reduce heat to low, cover tightly and cook for 20 minutes without lifting the lid.
  • 4
    Remove from the heat. Use a fork to quickly and gently stir the spinach and peas through the pulao. Replace the lid and set aside for 10 minutes.
  • 5
    Combine the yoghurt, fresh coriander and ground coriander in a small bowl, and season with salt and pepper. Set aside. Thinly slice the chicken across the grain. Serve the pulao topped with the chicken and a dollop of coriander yoghurt.

Source: taste.com.au


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