Hearty dish leaves us wanting more

KAMIRA Padayachee this week nominated her mom Neesha Padayachee of Chatsworth, and sent us a recipe for her delicious chicken pilau.

Why did I nominate my mom?

My mother is an amazing soul who is extremely humble and a great cook. She has the uncanny ability to whip up a meal in a very short time. She experiments with different types of food and flavours and the end result is always perfect. I am sure this recipe will be a hit in every household. – Kamira Padayachee.

When Kamira first tasted her mother’s chicken pilau, she was instantly bowled over by its rich flavour. She was nine then, but over the years she has watched her mother prepare the meal, getting tips as she went along. One day Padayachee wants to make this meal for her family. She said: “It has an abundance of flavours and is a hearty meal that always leaves us wanting more. It is fairly simple to make too.” oil butter breyani mix 1 large onion (sliced) 1 chicken turmeric powder 1 bunch mint 4 chillies 2 cups of rice Cut the chicken into pieces. Wash it and allow the water to drain out. Boil 2 cups of rice fully. Chop mint and chillies Put butter and oil in a pot so that they coat the base of the pot. Once hot, add the breyani mix (jeera/cumin, bay leaf, clove, cinnamon stick.)

Add the onions and let it fry until golden brown.

Add the chicken and allow it to fry for five minutes.

Add 3 tsp turmeric powder and then add the mint and chilli mixture Add salt Cook until oil comes up and then add the rice.

Mix well, leave to simmer 5 minutes.