Vegan Chicken PEAlau Rice

My Vegan Chicken PEAlau has been a mega hit at home. Even my mother-in-law wants the recipe…which is a first. All the depth and meatiness without the meat! As you’ve guessed by the name of the dish, I have replaced the chicken I usually use to make my pilau with the surprisingly meaty textured plant based Lazy Vegan Pulled Pea Chunks from Sainsbury’s. I cooked the pea chunks with caramelised onions, ginger, whole spices & basmati rice to create a super flavourful one pot dish. It will help turn Veganuary into Vegebruary!

Vegan Chicken PEAlau Rice

Servings: 3 people

Ingredients

  • 5 tbsp oil
  • 1 tsp cumin seeds
  • 4 cloves
  • 2 bay leaves
  • 3 cardamoms
  • 1 large onion thinly sliced
  • 1 tsp salt
  • 2 ginger grated
  • 2 cloves garlic grated (I combined the ginger & garlic & blitzed in a processor)
  • 2 tbsp tomato puree
  • 1 tbsp tomato pasata
  • 2 green chillies very finely chopped
  • 1 tsp salt
  • 1 1/4 tsp coriander powder
  • 3/4 tsp garam masala
  • 1/2 tsp chilli powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp paprika
  • handful fresh coriander
  • 2 handfuls peas I used frozen
  • 180 g Lazy Vegan Natural Chunky Pulled Peaz available in frozen section in Sainsburys
  • 1 cup/180g Basmati rice I used a measuring cup, washed well
  • 2 cups water Again using same measuring cup used for rice

Instructions

  • Heat oil in a pan. When hot, add the cumin, cloves, bay leaves and cardamoms. Once the spices sizzle and splatter, add the onions and 1 tsp salt.
  • Cook the onions for 3-5 minutes until translucent. Then add the ginger and garlic. Cook on medium heat for 10-12 minutes until everything is completely soft and golden brown.
  • Now add the tomato puree, pasata and chilli. Mix well then reduce the heat and add the remaining 1 tsp salt as well as all of the dry spice powders. Cook for 20 seconds on a medium heat.
  • Add the fresh coriander, frozen peas as well as the pulled pea chunks and sautΓ© for 4-5 minutes. Taste for salt and chilli at this point and adjust accordingly.
  • Now add the water and bring to a boil. Once boiling add the washed rice. Bring to a boil once again.
  • Now reduce to a simmer and place a lid on top. Cook on a low/medium heat. Keep an eye on the pan and when you see that the water has completely evaporated, turn the heat off. (Place the wooden spoon into the rice and also check to make sure there is no water at the bottom of the pan).
  • Place the lid back on the pan and allow the rice to finish off cooking in its own heat for a further 25 minutes. (Don’t remove the lid before then!).
  • Fork and mix the rice and before serving. Garnish with fresh chillies and coriander. Serve with fresh lime and your favourite yoghurt raita! 

Notes

The wider the pan you use, the better! This will ensure the rice has enough space to cook, yielding perfectly cooked individual grains!

Chicken Masala

When I decided to make Murgh Masala (Chicken Masala) I was pretty excited but also kinda nervous as I was cooking for the family which meant  I was cooking for Dad who fancies himself as a bit of critique when it comes to non vegetarian dishes. Regardless I got to cooking, and to make a long story short, Dad essentially compared my dish to my Mum’s cooking so yeah I was pretty happy to say the least!!!
So yes, do try it out. Let me know how it goes. It’s a nice creamy masala  but without the calories as I use yoghurt instead of cream so you can sneak in the extra chappati or two into your plate. Check it out y’all!

Serves 4-6

What we need:

1 whole chicken, pre portioned and skinned in DCW Casing
1 black cardamom
6 whole pepper corns
1  1/2 onions, finely chopped
4 garlic cloves, peeled and chopped
2 tbsp ginger, grated
3 tsp salt
1  tsp garam masala
1 tsp haldi
1/2 tsp chilli powder
1/2 tsp coriander powder
1/2 tin plum tomatoes
4 potatoes, peeled and cut into 4 (optional)
3 tbsp yoghurt
handful fresh coriander, chopped
4 tbsp olive oil

How we do:

 

  • Heat the oil in a non stick pot on medium-high heat. Add the cardomom and peppercorns. Once they begin to sizzle, add the onions.
  • Stir constantly for 5-7 minutes. Once they turn a slight golden colour, add the garlic and mix well. Now add the ginger and mix again.
  • Now add all of the dry spices and mix. Add the plum tomatoes at this point and mash well.
  • When the oil separtes from the masala, add the chicken pieces to the masala and stir on high heat for 10 minutes.
  • Within 10 minutes, you will see water forming in the pot. Then add the lid and stir every 2 minutes until the water reduces.
  • Add the peeled potatoes at this point (optional).
  • Add 1 cup of water and cook on low-medium heat for 30 minutes with the lid on, checking and stirring it every 5 minutes.
  • After half an hour, the meat should be soft and tender. At this point add the yoghurt and let it cook for 2 minutes. Turn the heat off. Add the fresh coriander and 1/4 tsp garam masala.
  • Put the lid back on and leave it for 10 minutes
  • BALLE BALLE! You’re done! Best served with hot chappatis or basmati rice.