. Recipes: ONE – PAN EGG PILAU

ONE – PAN EGG PILAU

ONE – PAN EGG PILAU


INGREDIENTS:
2 tbsp. Korma Curry Paste
1 small Onion, finely chopped
300 gm Basmati Rice, rinsed and drained
700 ml Chicken Stock made from a cube,
400g chopped smoked haddock
1 Cup Frozen Peas
1 Red Chili, sliced into rings 
handful Coriander Leaves, Chopped
1 Lemon wedges, to serve,
2 chopped hard boiled Eggs.

PREPARATION:
Heat a large wide pan and dry-fry the Curry Paste with the Onions for 4-5 minutes until the Onion begins to soften. Add the Rice to the pan and stir to coat in the curry paste. Add the Stock, and then bring to the boil. Cover the pan and turn the heat down to low. Leave the rice to simmer slowly for 12-15 minutes until all the liquid has been absorbed and the rice is cooked. Turn off the heat and stir in the Prawns, Peas and Chili. Cover the pan and leave to stand for 5 minutes.  Fluff up the rice grains with a fork and season if you want. Scatter over the Coriander. ONE – PAN EGG PILAU is ready to serve. serve with Lemon Wedges.

Add  in with the stock, add chopped hard-boiled egg and omit the prawns to make kedgeree. Or use cooked, chopped chicken instead of prawns. Make some raita by mixing finely chopped cucumber and chopped mint with natural low-fat yogurt to serve.

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