Chicken and spinach pilaf
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
Ingredients
- groundnut oil, for frying
- 1 onion, finely sliced
- 1tbsp garam masala, plus a pinch
- chilli flakes
- 1tsp ground turmeric
- 250 cooked chicken, shredded
- 500g cooked basmati rice, (we used 2x 250g pouches of ready-cooked rice)
- 300g baby spinach, chopped
- 6tbsp natural yogurt
- coriander, chopped
- 1tsp black mustard seeds
Method
- STEP 1
Heat a drizzle of oil in a frying pan, and fry the onion for 5 minutes until softened and starting to turn golden. Add the spices and seeds and fry until the seeds start to pop.
- STEP 2
Add the chicken and cooked rice, and stir until heated through – about 5 minutes. You may need to add a splash of water if it’s sticking. Stir in the spinach, season well and cook until wilted.
- STEP 3
Serve the pilaf topped with dollops of the yogurt, a pinch more of garam masala and chopped coriander.
