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Ingredients

Method

  • STEP 1

    Thoroughly rinse the rice in a bowl or sieve with several changes of water until the water runs clear. Drain well. Heat a large pan on the stove, tip in the spices, then dry-fry for about 1 min until they are toasted (not burnt) and beginning to release their aromas. Tip the rice into the pan, stir well over the heat, then pour in 4 mugs of water and add 1 tsp salt.

  • STEP 2

    Bring to the boil, then cover and simmer for 8 mins until the rice is almost tender and the water has been absorbed. Stir in the spinach and peas, then cover and leave for 2 mins so the peas defrost and the spinach just wilts.

RECIPE TIPS
5-A-DAY

Rather than serving a plain pilau with the chicken, boost your vegetable intake by adding some veg to the rice. It is also simpler than making an extra side dish.

Recipe from Good Food magazine, February 2007

Goes well with

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A star rating of 3.9 out of 5.8 ratings
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