Chicken tikka
These juicy chicken tikka kebab skewers are marinated in yoghurt, ginger, garlic and spices – perfect as a starter or wrapped in flatbreads for lunch.
Pilau rice
Serves 4
Easy
Total time:
Serve pilau rice alongside Indian-style curries – ground turmeric gives it that lovely golden yellow colour
Skip to ingredients
- 25g unsalted butter
- 1 onionthinly sliced
- 1 cinnamon stick
- 4 cardamom pods
- 2 cloves
- 1 tsp ground turmeric
- 2 bay leaves
- 240g basmati rice
Nutrition: Per serving
- kcal269
- fat6.6g
- saturates3.6g
- carbs45.9g
- sugars2.2g
- fibre1.8g
- protein5.6g
- salt0g
Method
step 1
Melt the butter in a pan over a medium heat and, once foaming, cook the onion, cinnamon, cardamom and cloves for 10 minutes until the onions have softened and are starting to caramelise. Tip in the turmeric and bay leaves, and mix briefly.
step 2
Rinse the rice thoroughly, then tip into the pan along with 480ml of cold water and a pinch of salt. Bring to the boil. Turn the heat to low, put on a lid and cook gently for 10-12 minutes.
step 3
Remove from the heat and leave to steam with the lid on for 5 minutes. Fluff with a fork and serve.
