My Vegan Chicken PEAlau has been a mega hit at home. Even my mother-in-law wants the recipe…which is a first. All the depth and meatiness without the meat! As you’ve guessed by the name of the dish, I have replaced the chicken I usually use to make my pilau with the surprisingly meaty textured plant based Lazy Vegan Pulled Pea Chunks from Sainsbury’s. I cooked the pea chunks with caramelised onions, ginger, whole spices & basmati rice to create a super flavourful one pot dish. It will help turn Veganuary into Vegebruary!
Vegan Chicken PEAlau Rice
- 5 tbsp oil
- 1 tsp cumin seeds
- 4 cloves
- 2 bay leaves
- 3 cardamoms
- 1 large onion thinly sliced
- 2 “ ginger grated
- 2 cloves grated (I combined the ginger & garlic & blitzed in a processor)
- 2 tbsp tomato puree
- 1 tbsp tomato pasata
- 2 green chillies very finely chopped
- 2 tsp salt or according to taste
- 1 1/4 tsp coriander powder
- 3/4 tsp garam masala
- 1/2 tsp chilli powder
- 1/2 tsp turmeric powder
- 1/2 tsp paprika
- handful fresh coriander
- 180 g Lazy Vegan Natural Chunky Pulled Peaz available in frozen section in Sainsburys
- 2 handfuls peas I used frozen
- 1 cup/180g Basmati rice I used a measuring cup, washed well
- 2 cups water Again using same measuring cup used for rice
Heat oil in a pan. When hot, add the cumin, cardamoms and bay leaves. Once the spices sizzle and splatter, add the onions and 1 tsp salt.
Cook the onions on for 3-5 minutes until translucent. Then add the ginger and garlic. Cook on medium heat for 10-12 minutes until everything is completely soft and golden brown.
Now add the tomato puree, pasata and chilli. Mix well then reduce the heat and add the remaining salt as well as all of the dry spice powders. Cook for 20 seconds on a medium heat.
Add the fresh coriander, frozen peas and the pulled pea chunks and sauté for 4-5 minutes. Taste for salt and chilli at this point and adjust accordingly.
Now add the water and bring to a boil. Once boiling add the washed rice. Bring to a boil once again.
Now reduce to a simmer and place a lid on top. Cook on a low/medium heat. Keep an eye on the pan and when you see that the water has completely evaporated, turn the heat off. (Place the wooden spoon into the rice and also check to make sure there is no water at the bottom of the pan).
Place the lid back on the pan and allow the rice to finish off cooking in its own heat for a further 25 minutes. (Don’t remove the lid before then!).
Fork and mix the rice and before serving. Garnish with fresh chillies and coriander. Serve with fresh lime and your favourite yoghurt raita!