Chicken and Saffron Pilaf

with Shirazi Salad
Did you know, saffron is derived from the dried stem of a Crocus flower?
892 Reviews
Cals 892 · Prot 58 · Carbs 98 · Fat 30
Family-Friendly
Try Hello Chef Now
30 min
Chicken and Saffron Pilaf with Shirazi Salad
Did you know, saffron is derived from the dried stem of a Crocus flower?
892 Reviews
Cals 892 · Prot 58 · Carbs 98 · Fat 30
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Pilaf
Chicken breast
400 Grams
Brown onion
1 Piece
Garlic cloves
2 Pieces
Water
300 ML
Chicken stock cube 4*5*9*15*
1 Piece
Cardamom pods
4 Pieces
Salted butter 4*
50 Grams
Cinnamon stick
1 Piece
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Ras el hanout
5 Grams
Turmeric powder
2 Grams
Basmati rice
150 Grams
Splash of saffron
10 ML
Shirazi salad
Cucumber
1 Piece
Cherry tomatoes
150 Grams
Fresh parsley
15 Grams
Shallots
1 Piece
Lemon
1 Piece
Olive oil
1 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Garnish
Natural yogurt 4*
170 Grams
Crispy onions
20 Grams

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

1 Prep

Peel and finely chop the onion. Peel and mince the garlic. Boil the measured water and dissolve the stock cube in it. Split the cardamom pods open with the back of a knife. Chop the chicken into bite-sized pieces.
Saute

2 Saute

Heat a large pan or pot with a lid over a medium-low heat with the butter. Once hot, add the onion, cardamom pods and cinnamon stick with a pinch of salt and pepper and cook for 6 min until soft. Add the garlic, ras el hanout and turmeric. Cook for 1 min further.
Add chicken

3 Add chicken

Add the chicken and rice and give everything a good mix up.
Cover and simmer

4 Cover and simmer

Cover with the stock and saffron and immediately place a lid on top. Simmer like this for 12-15 min or until the water has eveporated and the rice is cooked.
Make Shirazi salad

5 Make Shirazi salad

Meanwhile, chop the cucumber, cherry tomatoes and parsley very finely. Peel and chop the shallots very finely. Juice the lemon into a bowl and add the olive oil, cucumber, tomatoes, parsley and shallots. Season with salt and pepper and mix well.
Serve

6 Serve

Garnish the chicken pilaf with a dollop of yogurt and a sprinkling of fried onions. Serve the Shirazi salad alongside.
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