• groundnut oil, for frying
  • 1 onion, finely sliced
  • 1 tbsp garam masala, plus a pinch
  • a pinch chilli flakes
  • 1/2 tsp ground turmeric
  • 250-300g cooked chicken, shredded
  • 500g cooked basmati rice, (we used 2x 250g pouches of ready-cooked rice)
  • 300g baby spinach, chopped
  • 6 tbsp natural yogurt
  • a small bunch coriander, chopped


  • 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.


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