Broad Bean Chicken Pilaf Recipes

BROAD BEAN & DILL PILAF

Steps:

• Rinse the rice until the water runs clear, then soak in warm water for 5 mins and drain well. Heat the butter in a saucepan and add the onion and garlic. Sizzle everything for 8-10 mins until softened, but not coloured. Stir though the rice and pour over the stock. Cover, bring to the boil, then turn down heat to a minimum and cook the rice very slowly for 10 mins.
• Lift the lid, and quickly scatter over the podded beans, then replace the lid. Turn up the heat and simmer for 5 mins until all the liquid is absorbed. Add the dill, give the rice a good stir and serve with extra butter melting through.

BROAD BEAN & CHICKEN PILAF

Steps:

• Rinse the rice thoroughly, then leave to drain until needed. Melt half of the butter with the oil in a large pan or paella pan and fry the onion gently, stirring occasionally, for about 7 minutes until translucent, without browning.
• Now add the garlic and spices and stir fry for about 30 seconds, then add the chicken. Stir fry lightly for a few minutes on a high heat until the chicken loses its glassy look and is tinged brown (if you're using chicken thighs, stir fry for 5 minutes more). Tip the drained rice into the pan, and stir fry for a final 30 seconds, until the rice is coated with the juices in the pan.
• Pour in the stock and stir in the beans. Season generously with salt and pepper and bring to the boil, then put the lid on tightly and turn the heat down as low as it will go (use a diffuser mat if you have one). Leave to simmer for 10-12 minutes, without stirring, until the stock is absorbed and the rice and chicken are tender. Check now and then towards the end of cooking, to make sure the rice hasn't boiled dry. Stir in the dill and the remaining butter just before serving.

A PILAF OF ASPARAGUS, BROAD BEANS AND MINT

Steps:

• Cook the broad beans in salted water for 4 mins, till almost tender, drain.
• Trim asparagus into short lengths, steam for 3 mins and drain.
• wash the rice 3 times in cold water, stiring with your hand, cover with warm water, add a tsp salt and set aside for a good hour.
• Melt the butter in a saucepan and add the bay leaves, cardamon, peppercorns,cinnamon stick, cloves, cumin seeds and thyme. Stir in the butter for a minute or two until the fragrance is released.
• Drain the rice and tip it into the warmed spices, cover with 1 cm depth of water and bring to the boil.Season with salt, cover and turn the heat down to a simmer.
• Finely slice the spring onions and chop the parsley.
• After 5 mins remove the lid and gently fold in the asparagus, beans, spring onions and parsley. Replace lid and continue to cook for 5-6 mins, until the rice is tender but still has some bite to it. All the water should have been absorbed, leave with the lid on but the heat off for 2-3 minutes.
• Remove lid, check seasoning, add extra butter if liked and fluff with a fork sprinkle over the mint.
• Can be served with minted yoghurt if liked.