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Serves: 4

Ingredients

200 g long grain rice
440 ml unsalted chicken stock
2 tbsp rapeseed (canola) oil
1 small onion, diced
200 g chicken breast, skinless and bonless
1 tsp garlic paste
1 medium carrot, diced
60 g raisins
1 tsp paprika powder
1 tsp cinnamon powder
1 tsp cardamom powder
1 tsp salt
½ tsp nutmeg powder
½ tsp saffron powder

Source

This recipe had been sourced from A private contributor

Healthy Hints

Traditionally, Kabuli Pilau is made from lamb, which can be quite high in harmful saturated fat. This version is made with a measured amount of chicken breast, which means each serving is lower in fat and calories. Adding dried fruit like raisins gives you extra fibre and some iron.

Cooking Guide

1. Heat a medium-sized saucepan and add the rice and the chicken stock. Bring this to a rapid boil, then reduce the heat to low. Cover and cook for approximately 20 minutes, or until the stock is absorbed and the rice is tender.

2. Remove the pan from the heat and fluff the rice with a fork. Set aside and keep warm.

3. In a large sized non-stick pan with a lid, heat the oil over a medium heat. Add the onions and sauté until golden brown.

4. Add the chicken, garlic, carrots, raisins, paprika, cinnamon, cardamom and salt and mix well. Cover and cook for approximately 10-12 minutes, or until the chicken is tender.

5. Gently mix the cooked rice with the chicken till well combined.

6. Sprinkle on the nutmeg and saffron powder, cover and allow the pilau to warm through over a low heat for approximately 5 minutes.