Pilaf with Pilchards Peas and Egg
Tips
If you would like to, you can fry an extra onion in some oil, until golden brown and sprinkle on top of the pilaf for extra flavour.
A humble dish that’s packed with flavour and nutritious goodness. Easy to cook with simple ingredients.
Feeds
6Person
Preparation time
75Min.
intermediate
Ingredients
- Rice
- 160 g or 1 & 1/4 cup of long grain rice
- 750 ml (3 cups) of water
- 2 ml or 1/2 tsp turmeric
- 1 cinnamon stick
- 1 bay leaf
- Pilaf
- 30 ml or 2 tbsp vegetable oil
- 1 bay leaf
- 1 cinnamon stick
- 1 medium onion, finely chopped
- 1 medium green chilli chopped
- 15 ml or 2 tsp ginger garlic paste
- 15 ml or 2 tsp chilli powder
- 7.5 ml or 1 tsp ground cumin
- 50 g tomato paste
- 400 g or 1 tin of pilchards in tomato sauce
- 12 mint leaves
- 15 ml or 2 tsp Knorrox Vegetable Curry Flavour Stock Powder
- 120 ml or 1/2 cup warm water
- 240 ml or 1 cup frozen peas
- 4 - 6 boiled eggs
Preparation method
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