Chicken And Lentil Pilaf Recipe

Fusion cuisine

Chicken and Lentil Pilaf recipe

About this recipe

A flavorful gluten-free dinner featuring tender chicken, aromatic basmati rice, and sweet dates and raisins, layered with lentils for a hearty and satisfying meal.

Ingredients

  • 2 x 400 g Good To Go Boneless Chicken Breast - Pack Of 2
  • 100 g Sambar Onion Peeled
  • 1 pack (100 g) Town Grocer Black Raisins
  • 200 g Whole Farm Premium Dried Apricots/Khubani
  • 1 pack (1 kg) 921 Extra Long Grain Biryani Basmati Rice
  • 1 Combo Fortune Rice Bran 870G & Mustard Oil 1L Pouch
  • 500 g Organic Tattva Organic Masoor Sabut Whole
  • 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
  • 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
  • 100 g Eastern Turmeric Powder/Haldi

Instructions

  1. 1. Heat 1/4 cup of oil in a skillet over medium heat. Add 1 sliced onion and stir-fry until golden brown, about 5 minutes.
  2. 2. Add 250 g of chicken breast, sprinkle with 1/2 tsp salt and 1/4 tsp black pepper, cover, and cook on low heat until fully cooked, about 15 minutes. Remove from heat and set aside.
  3. 3. In another pan, heat 1 tbsp of oil over medium heat. Add the second sliced onion and fry until golden brown, about 5 minutes. Add 120 g of chopped dried apricots and 60 g of raisins, stir-frying for 3 minutes. Mix in 1/4 tsp turmeric powder and set aside.
  4. 4. Skip this step as it references lentils, which are not available.
  5. 5. Bring 8 cups of water to a rapid boil in a pot. Drain 250 g of soaked basmati rice and add it to the boiling water. Cook for 3 minutes, then strain and rinse with lukewarm water.
  6. 6. In a large pot, heat 1/4 cup of water and 2 tbsp of oil. Layer the cooked rice alternately with the apricot and raisin mixture, ending with a layer of rice. Poke 5-6 holes through the rice to the bottom using the handle of a spoon. Cover and heat on medium flame for 3 minutes until steaming.
  7. 7. Heat another 1/4 cup of water and 2 tbsp of oil in a separate pot. Pour this mixture over the rice layers. Cover the pot with a lid and seal it with gluten-free dough. Lower the heat and simmer for 45 minutes.
  8. 8. Remove the pot from heat and cool it by running cold water over the outside. Break the dough seal and carefully transfer the rice mixture to a serving dish, shaping it into a dome.
  9. 9. Spread the apricot and raisin mixture over the rice, followed by the cooked chicken. Serve warm and enjoy!