Chicken & Mushroom Pilau

Ok, I'm getting back into the cooking mood and am beginning to get a bit adventurous. Went to the supermarket over the weekend to buy some ingredients to try out some new recipes for the week.

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Hopefully, I'll get to try out all 3 new recipes. Tried one today but in hubby's opinion, it wasn't really his cup of tea or his tastebuds, to be exact. I think it was alright. Nevertheless, I still decided to share the recipe because it may entice some of you who follow my recipe blog....

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Ingredients:-

- 300g (1 1/2 cups) basmati rice

- 2 tbsps oil

- 1 large onion, chopped

- 3-4 garlic cloves, crushed

- 1 tbsp finely chopped fresh ginger

- 500g chicken tenderloin fillets, trimmed and cut into small pieces

- 300g Swiss brown mushrooms

- 90g (3/4 cup) slivered almonds, toasted

- 1 1/2-2 tsps garam masala

- 125g (1/2 cup) plain yoghurt

- 1 tbsp finely chopped coriander (cilantro) leaves, plus extra for garnishing

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1. Rinse the rice under cold water until the water runs clear. Drain and leave for 30 min.

2. Heat the oil in a large saucepan over medium heat and stir in the onion, garlic and ginger. Cook, covered for 5 mins; or until the onion is browned.

3. Increase the heat to high, add the chicken and cook, stirring for 3-4 mins, or until the chicken is lightly browned.

4. Stir in the mushrooms, almonds and garam masala. Cook covered for 3 mins or until mushrooms are soft.

5. Remove the lid and cook, stirring for 2 mins or until the liquid evaporates. Remove the chicken pieces from the pan.

6. Add the rice to the pan and stir for 30 seconds or until well coated in the mushroom and onion mixture.

7. Pour in 375ml (1 1/2 cups) water and bring to the boil, stirring frequently to prevent the ingredients catching on the bottom of the pan. Cook for 2mins, or until most of the water has evaporated.

8. Return the chicken to the pan, reduce the heat to low and steam, covered for 15 mins or until the rice is cooked.

9. Meanwhile, combine the yoghurt and chopped coriander in a small bowl. Fluff the rice with a fork then divide among serving bowls. Top with a dollop of the yoghurt mixture and garnish with coriander leaves.

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There we go....the whole works..... In my opinion, it tasted quite alright but like I said, it may not be up to everyones tastebuds.....

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