Pilaf with Pilchards Peas and Egg
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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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