Chicken And Cauliflower Pilaf

In: Meals




  • 2 Chicken Breasts
  • 100 g Basmati Rice
  • 100 g Green Beans
  • 100 g Cauliflower
  • 400 ml Vegetable Stock
  • 3 teaspoons Tumeric
  • 0.5 teaspoon Garam Masala
  • 0.5 teaspoon Mild Chilli Powder
  • 0.5 Lemon
  • 1 handful Fresh Coriander


  1. To get ready, cut up the cauliflower into florettes, top and tail the beans, wash the rice and chop the coriander stalks - save the leaves for later.
  2. Heat some olive oil in a casserole dish (use one that has a lid). Fry the chicken in the oil to brown it on both sides.
  3. Add the spices and the rice. Fry for one minute.
  4. Pour in the stock.
  5. Add the cauliflower, beans and coriander stalks. Squeeze in the juice of the lemon.
  6. Bring to the boil then simmer with the lid on until the rice and vegetables are tender. This will take about 20 mins.
  7. Stir in the corriander leaves then serve.


Thanks to Spencer Allsop for the photo.