- 200g basmati rice
- 2oz butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 tbsp sunflower or vegetable oil
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic cloves, finely chopped
- 1½ tsp cumin seeds
- 1 cinnamon stick
- 1 tsp turmeric
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- about 350g/12oz skinless, boneless chicken breast or thighs, cut into bite-sized pieces
- 425ml chicken stock
- 200g shelled broad beans (about 800g/1lb 12oz before podding)
A member of the legume family, broad beans are pretty hardy and adaptable - they grow in most…
- 2 tbsp chopped fresh dill
Rinse the rice thoroughly, then leave to drain until needed. Melt half of the butter with the oil in a large pan or paella pan and fry the onion gently, stirring occasionally, for about 7 minutes until translucent, without browning.
Now add the garlic and spices and stir fry for about 30 seconds, then add the chicken. Stir fry lightly for a few minutes on a high heat until the chicken loses its glassy look and is tinged brown (if you’re using chicken thighs, stir fry for 5 minutes more). Tip the drained rice into the pan, and stir fry for a final 30 seconds, until the rice is coated with the juices in the pan.
Pour in the stock and stir in the beans. Season generously with salt and pepper and bring to the boil, then put the lid on tightly and turn the heat down as low as it will go (use a diffuser mat if you have one). Leave to simmer for 10-12 minutes, without stirring, until the stock is absorbed and the rice and chicken are tender. Check now and then towards the end of cooking, to make sure the rice hasn’t boiled dry. Stir in the dill and the remaining butter just before serving.