- 2 chicken breast fillets, poached and shredded
- 1 Tbs oil
- 1 brown onion, roughly chopped
- 2 garlic cloves, crushed
- 1 tbs finely grated ginger
- 10 small red dried chillis , soaked and chopped
- 2 tsp cumin seeds
- 2 tsp ground coriander
- 2 tsp mustard powder
- 1 tsp fennel seeds
- 2 tsp ground turmeric
- 2 tsp garam masala
- 4 - 6 cups cooked rice, cooled
- 1 cup frozen peas
- 1/2 cup slivered almonds
- Natural yoghurt, to serve
- Add onion to a large pan and cook, stirring, for 5 minutes or until onion softens and begins to brown. Add garlic, ginger, chilli, cumin, coriander, mustard seeds, fennel seeds and turmeric and cook, stirring, for 1 minute or until aromatic.
- Add rice, peas, chicken and almonds; gently toss until just combined.
- Spoon the pilaf among serving plates. Serve immediately with yoghurt and extra almonds, if desired.
Motivation.....
Mixture of all the herbs, spices and chilli before adding to onion....