Fluffy grains of basmati rice cooked with garlic and spices and some cherry tomatoes taste great in a dish with quick marinated griddled chicken breast. Just serve with a green salad or some cooling raita. Delicious!
For chicken breasts, use salmon fillets (left whole) or lamb cutlets – they will griddle in 6-8 minutes. Make a ginger marinade for salmon or lamb by blending 1 tsp fresh root ginger, grated (or 1 tsp ginger purée) into the tikka spice mix.
If you like, make a quick raita while the rice and chicken are cooking. Finely chop 1/2 cucumber and mix with 140g plain yoghurt, 1 tbsp chopped fresh mint and 1/4 tsp ground cumin.
All-in-one beef pilaf Omit the chicken. Cook 300g lean minced beef with the onion, all the garlic and 1 tsp grated fresh root ginger until crumbly. Add the rice, as step 2, with 2 pinches of saffron threads, all the spice mix or curry powder and 1 sliced and seeded green chilli. Increase the hot stock to 750ml, add the raisins and cook as step 3, then fork through the pine nuts and serve.