Chicken Pilaf

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  • 2 tablespoons vegetable oil
  • 600g skinned chicken cut into bite size pieces
  • 1 teaspoon ground turmeric
  • ¼ teaspoon freshly ground Cannamela cinnamon
  • Cannamela ground black pepper
  • 2 ½ cups Tilda Basmati rice
  • 1 litre hot chicken stock
  • 2 ½ teaspoons salt
  • ¼ cup raisins
  • ¼ cup cashews, toasted
  • Parsley


Heat oil in frypan and cook chicken until golden and nearly cooked. Add turmeric, cinnamon, freshly ground black pepper and rice and fry, stirring for 2-3 minutes. Add hot stock, salt and raisins, stir well and bring to the boil.
Reduce heat and sprinkle the raisins and cashews over the top of the rice,
cover and simmer for 20 minutes. Stir the pilaf and serve sprinkled with
chopped parsley.


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