RED RICE PILAU WITH CHICKEN & PEPPERS
Chef: Naseem Shakir
Chef Naseem's recipes have been shared in loving memory of Farhan Shakir- a wonderful human and beloved son. It would mean a lot if you send a prayer for Farhan.
© Kind Kitchen. All rights reserved.
Equipment
Sieve
Unlidded large pan or pot
Lidded large pan or pot
Knives (use a separate knife to prepare vegetables and chicken)
Chopping boards (use a separate boards to prepare vegetables and chicken)
Measuring spoons
Wooden spatula or spoon to stir
Serving plate
Ingredients
235g parboiled red Rice
1 litre warm Water (for rice)
285g Chicken (chopped into small pieces)
2 tablespoons Water (for chicken)
2 tablespoons Olive oil
1 teaspoon Salt
170g bell Peppers ( mixture of red, yellow & green peppers chopped into chunks. Around 1½ peppers in total)
150g red Onions (finely sliced)
3 green Chillies (chopped)
1 tablespoon minced Ginger & Garlic paste mix
Half a bunch Coriander leaves (to garnish)
2 tablespoon Water (For Chicken Curry)
Salt to taste
Dry spices-
1 teaspoon whole Cumin seeds
5 Cloves
1 inch Cinnamon stick
½ teaspoon Cumin powder
1 teaspoon Garam masala
Instructions
To boil your rice
1. Place the red rice in a large pan, and add water and salt.
2. Leave to boil for 25 minutes with the lid off, until cooked.
3. Drain in a colander.
To cook the chicken curry
4. Heat a separate large pan, and add oil.
5. Sprinkle cumin seeds, cloves and cinnamon into the pot.
6. As the dry spices start sizzling, place onions into the pan and fry until golden brown.
7. Spoon in the ginger and garlic paste, and sauté for 3 minutes.
8. Throw in the chopped green chillies, salt and cumin powder, before incorporating the chicken pieces.
9. Mix well to combine flavours, and add 2 tablespoons of water.
10. Cover, and allow the chicken to cook for 10 minutes.
11. Add peppers to the pan, before replacing the lid and cook for a further 5 minutes.
12. Stir the Chicken curry, and sprinkle garam masala and chopped coriander into the mixture.
To make the pilau
13. Add the drained rice to the chicken curry, and gently mix to distribute evenly.
14. Steam the covered pan on the lowest heat setting for around 5 minutes.
15. Leave the pilau to rest for a few moments, allowing the flavours to infuse through.
