How to cook… Mushroom Pilau

Recipes

Makes enough for 4

Mushroom Pilau Rice is a great accompaniment for people looking for rice that does more than just soaks up their curry. It’s easy to make and the pinch of turmeric adds a nice touch of colour

What you need…
• Large knob of butter
• 150g mushrooms, thinly sliced
• 2 Tablespoons oil
• 300g basmati rice
• 1 medium-sized onion, sliced
• Pinch of turmeric

Whole Spice Mix
• 3 cm long piece of cinnamon stick
• 1 tsp cumin seeds
• 3 cardamom seeds, cracked but still kept intact
• 2 bay leaves


How to make it
1. Wash the rice to remove the starch, then leave to soak in water for 30 minutes. Drain in a colander.
2. Heat the butter in a pan and gently fry the mushrooms until they are soft and darken in colour (about 4–5 minutes). Set aside.
3. Heat the oil in a pan and fry the onion until it starts to brown (about 3-5 minutes). Remove and set aside a few of the darker pieces to use as garnish.
4. Add in the Whole Spice Mix until the spices release their aromas (about 30 seconds). Make sure they do not burn.
5. Add 300ml water to the pan, add the pinch of turmeric, cover the pan and bring to the boil. * Be extremely careful when adding the water to the pan with the hot oil.
6. Add the rice and stir. Simmer until  the rice is half-cooked and the water has almost evaporated (about 4-5 minutes).
7. Gently fluff up the rice with a fork, cover with lid and allow it to steam in the pan on the lowest heat possible until fully cooked (a few minutes). Be careful not to let it burn.
8. Mix in the mushrooms and serve.

CHEF’S TIP
If you are using large mushrooms you may need to cut the slices in half as the pieces should not be too large.



Mushroom Pilau is is a tasty and colourful accompaniment.

If you like this you should try our
Sag PaneerChilli PaneerButter ChickenButter PaneerPrawn KormaMedium Chicken CurryChicken MadrasChicken VindalooChicken BhoonaChicken Dopiaza

Don’t worry. Just wrap up your troubles.

How to cook… Chicken Tikka Wraps

Recipes

Makes 4–6 wraps

These Chicken Tikka Wraps make a delicious and fresh tasting snack when combined with peppers, onions, salad and Mint Yoghurt Sauce. It’s best when cooked fresh but to speed up the process simply marinate some extra chicken when making any of the tandoori dishes that require Chicken Tikka, such as Chicken Tikka Masala, then cook it up for the perfect lunch-time snack the next day.

What you need…
• 1 recipe Chicken Tikka (starter)
• 2 teaspoons oil
• 0.5 green pepper, sliced
• 0.5 red pepper, sliced
• 0.5 onion, sliced
• 1 tomato, chopped
• An 8cm piece of cucumber, chopped
• Handful of crispy lettuce, chopped
• Small handful of fresh coriander, chopped
• 1 recipe Mint Yoghurt Sauce
• 4–6 wraps (or nan bread or roti)


How to make it
1. Heat the oil in a pan and fry the peppers and onions in a pan until soft (about 4–5 minutes).
2. Warm the wraps under the grill for a couple of minutes.
3. Lay 4–5 pieces of chicken just off the centre right of the wrap and add your choice of peppers, onions, salad and coriander, plus some Mint Yoghurt Sauce.
5. Fold the long side of the wrap to the right over the mixture and tuck it just under the mixture. Now fold the bottom of the wrap up so it overlaps the flap you have created on the right and holding it tight with your thumb fold the left side over to create the wrap.

CHEF’S TIP
If eating on the go you can wrap if in tin foil and peel back the foil as you eat.



Chicken Tikka is an excellent snack when combined with pepeprs, onions and salad in a wrap.

If you like this you should try our
Sag PaneerChilli PaneerButter ChickenButter PaneerPrawn KormaMedium Chicken CurryChicken MadrasChicken VindalooChicken BhoonaChicken Dopiaza

Don’t worry. Just wrap up your troubles.