Wednesday, July 6, 2011

Orange Pilaf

Recipe adapted from Food-4Tots


  • 300gm Basmathi rice
  • 150gm chicken fillet, sliced
  • 50gm raisins
  • 50g mixed frozen vege
  • 1 grated orange zest
  • 1 large red onion, chopped
  • 3 cloves of garlic, chopped
  • 4 cloves
  • 5 cardamom pods
  • 1 cinnamon stick
Seasonings A (for chicken):
  • 1½ tsp light soy sauce
  • 1 tsp cooking wine (optional)
  • Dash of pepper
  • 1 tsp cornflour

Seasonings B (for pilaf):

  • 375ml orange juice plus 250ml water
  • ½ tsp tumeric powder
  • 1 tsp salt
  • Dash of pepper


  1. Mix chicken slice with seasonings A in a small bowl. Cover with cling wrap and marinate in the fridge for half an hour.
  2. Heat some oil in the pan, sauté chicken until it turned slightly pale. Set aside.
  3. Heat some oil in the pan, and sauté onions, garlic, clove, cardarmon, cinnamon until onions turn translucent.
  4. Add rice and tumeric powder, and toss until the rice is fully coated. Add in chicken (in step 2), orange zest, salt and pepper, and toss again.
  5. Pour item (4) into rice cooker. Add in orange juice mixture and cook until the rice is done.
  6. When the rice is cooked, add raisins & mixed vege. Stir to mix evenly. Replace the lid & rest for 15 minutes before serving.

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