- 250g basmati rice
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 onion, thinly sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 skinless, boneless chicken breasts, cut into small cubes
- ½ tsp allspice
- 1 tbsp tomato purée
- 400ml chicken stock
- small bunch dill, chopped
- 140g frozen broad beans or soya beans, defrosted under hot water
A member of the legume family, broad beans are pretty hardy and adaptable – they grow in…
- 50g toasted pine nuts
Rinse the rice until the water runs clear, then drain. Heat the oil in a medium pan and fry the onion for 5 mins. Stir in the chicken, allspice and tomato purée, and cook for 2 mins more. Add the rice, stock and half the dill, then bring to a boil. Cover, reduce heat slightly and simmer for 8 mins.
Stir in the beans and cook for 2-3 mins more until the rice is cooked and liquid has been absorbed. Stir in the pine nuts and remaining dill with some seasoning.
Prawn & bean pilauLeave out the chicken and add 1 tbsp medium curry powder instead of the allspice. Swap the dill for 1 small bunch coriander. After the rice has cooked for 8 mins, add 150g small, raw peeled prawns with the beans. Finish cooking as above, then stir through the coriander and 50g toasted almonds instead of pine nuts.