Ingredients
Equipment
Method
- Heat the olive oil in your gordon ramsay food appliance over medium-high heat. Add the diced chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
- In the same appliance, add the chopped onion and cook until softened and translucent, about 3-4 minutes. Stir in the minced garlic, ground cumin, and turmeric, cooking for another minute until fragrant.
- Add the rinsed basmati rice to the appliance and stir well, coating the rice in the aromatic spices and onion mixture. Cook for 2 minutes, stirring occasionally.
- Pour in the chicken stock, scraping any browned bits from the bottom of the appliance. Season with salt and black pepper. Bring the liquid to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and the rice is tender.
- Gently stir the cooked chicken back into the pilaf. Cover again and let it rest off the heat for 5 minutes. This allows the flavors to meld beautifully and the rice to fully steam.
- Fluff the pilaf with a fork, garnish generously with fresh chopped parsley, and serve immediately. Enjoy this comforting and flavourful dish!
Nutrition
Notes
For an extra layer of flavor, try toasting your basmati rice in a dry pan for a few minutes before adding it to the pot. This brings out a lovely nutty aroma!