pilau

Chickpea Pilau

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An easy pilau recipe that is syn free if you are following Slimming World. Serves: 4 Syns: FREE Time Taken: 30-45 minutes Difficulty: Easy

Ingredients

  • 2 onions, chopped
  • 1 tbsp cumin seeds
  • Salt to taste
  • 3 black cardamoms
  • 3 cloves
  • 1 green chilli, whole
  • 1 tbsp ginger/garlic paste
  • 1 tbsp garam masala
  • 1/2 tsp black pepper
  • 2 cups vegetable stock
  • 1 tin chickpeas, drained

Method

Spray a pan with plenty of spray oil. Add onions, salt and cumin seeds. Cook until onions are browned (this may take a while, be patient), add hot water as needed to the pan to stop onions from sticking to the pan. Add the ginger/garlic paste. Add the chilli, cardamoms and cloves, followed by the garam masala and black pepper. Cook the spices for a few minutes before adding the stock. Remove the whole spices (cardamoms and cloves) and add the chickpeas. Let most of the water evaporate before closing the lid and cook on a low heat for around 15 minutes.

Chicken Pilau

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Serves: 4

Syns: FREE

Time Taken: 60 minutes

Difficulty: Easy

Chicken Pilau

Chicken Pilau

 

Ingredients

  • 3 onion, chopped
  • 1 tbsp cumin seeds
  • 1 tsp chilli flakes
  • 1/2 tbsp ginger/garlic paste
  • 1 packet Laziza Yakhni Pilau spice mix
  • 100g 0% Greek yogurt
  • 2 cubes Maggie seasoning (optional)
  • 3 chicken breasts, chopped
  • 2 cups rice, washed and soaked for 30 minutes

Method

Spray a large pan with plenty of low calorie cooking spray. Add the onions and fry for 5 minutes.

Add cumin seeds and chilli flakes and continue to cook the onions till golden brown (around 15 minutes). Use hot water if the onions start to stick to the bottom of the pan.

Add the chicken, ginger/garlic paste, Maggie cubes (if using, or use salt to taste) and one packet of the Laziza spice mix. Fry until the chicken has browned all over before adding the yogurt. Cook for 10 minutes then add 4 cups of boiling water to the chicken. Check for seasoning and add the drained water.

Cook the rice on high heat till most of the water has evaporated then place the lid on the pan and cook on a low heat for 25 minutes or until all the water has evaporated and the rice and chicken is cooked.

 

Kheema Pilau

4 Comments

Another extremely easy recipe to make, courtesy of Laziza spices! It makes life so much easier when you don’t have the time to measure out individual spices! You can replace the keema (mince meat) with any other type of meat or if you are vegetarian you can use chickpeas instead.

If you don’t want to use Fry Light you can use any other type of spray oil, just remember to count the number of sprays you use so you can work out the syn values. If you prefer, you can use 1 tbsp of oil (6 syns) and divide the syns by the number of portions you make. For instance, this should feed 4 people, so if you divide 6 (syns) by the number of portions, 4 you get 1.5 syns per portion which is still well within your daily allowance.

Pilau ingredients

Pilau ingredients

Serves: 4

Syns: FREE

Time Taken: 60-75 minutes

Difficulty: Easy

Ingredients

  • 500g lean mince
  • 4 small onions, finely chopped
  • 2 small potatoes, peeled and cubed
  • handful of frozen peas
  • 2 tablespoons Laziza Yakhni Pilau Spice mix
  • 1 tsp cumin seeds
  • 4 tablespoons fat free natural yogurt
  • 1 tablespoon garam masala
  • 2 stock cubes
  • 2 cups rice
  • low calorie cooking spray

Method

Wash and soak the rice and keep it aside till needed.

Spray a pan with lots of Fry light and fry the onions in medium/high heat till they are a dark brown colour. Keep stirring your onions so they don’t burn and stick to the bottom of the pan! If you find they are starting to stick, you can add a little boiling water at a time. The browning of onions should take around 10-15 minutes.

Add the cumin seeds and fry for another couple of minutes before adding the meat and the potatoes. Fry for 5 minutes and then add the yogurt and the Laziza spice.

Let that cook on a low heat, covered for about 15 minutes or longer depending on the size of your potatoes.

Use double the amount of boiling water to the rice and add it to the meat and crumble your stock cubes in and add the garam masala. Check for seasoning, add chilli if needed.

Drain the water off the rice and place it in the pan. Once the water starts boiling again replace the lid and let it cook on low heat for about 15-20 minutes without stirring/mixing. After that time you can pick your pan up (with oven gloves!) and give the rice a good ‘shake’ while making sure the lid stays firmly on. All the water should be evaporated and it is ready to eat!

Keema Pilau

Keema Pilau