Chicken, Lentil And Cauliflower Pilaf - cooking recipe

Ingredients

1 None onion, peeled and sliced thinly
1 clove garlic, peeled and crushed
2 tbsp madras curry paste
1 cup basmati rice
1 lb cauliflower, cut into florets
1 (14 oz) can brown lentils, rinsed, drained
1 cup chicken stock
1 cup water
10 oz grilled chicken, coarsely chopped
2 tbsp fresh cilantro leaves

Preparation

Cook the onion and garlic in a heated, oiled large frying pan until the onion softens. Add the paste and cook, stirring, for about 5 mins or until fragrant.
Add the rice, cauliflower and lentils and stir to coat in the onion mixture. Add the stock, water and chicken and bring to a boil. Reduce the heat and simmer, covered tightly, for about 15 mins or until the rice is tender and the liquid has been absorbed.
Remove from the heat and fluff the pilaf with a fork. Stir in the cilantro and serve.