Our yummy lunchbox recipe for you this week is Chicken Pilaf. It is always a hit and miss for me when cooking basmati rice, most of the time it turns out mushy. As my friend would say “basmati is no good when sticking to each other”
I prepared this pilaf recipe twice this week and the basmati rice was perfectly cooked. The kids love it as well, that is why they had for school lunch and more at home.
Chloe’s: Chicken pilaf, strawberries and cereal bar
Vierte’s lunchbox: chicken pilaf, baby carrots, dried mangoes, kiwi and cereal bar
Give it a try and let me know if your kids enjoyed this Chicken Pilaf recipe as well.
Chicken Pilaf
Ingredients
1 ½ cup Basmati Rice
500 g Chicken, cut to bite size
½ cup Carrots, diced
Onion, minced
Olive Oil, Level 1
2 cups Chicken Broth (or water)
3 Garlic cloves
2 tsp Arabic Mix Masala or Bezar
Salt, to taste
Method:
1. Wash basmati rice until water is clear, soak in water.
2. Insert paddle in the bowl.
3. Put oil then add chicken, onions and carrots and a pinch of salt. Close lid select STEW function, power LEVEL 3, set TIMER to 20 minutes and press Start/Stop button.
4. After set time, open lid and remove paddle (use a silicon glove it is hot). Add basmati rice (water not included), bezar, garlic and broth. Mix well. Add salt to taste.
5. Close lid, select STEW function, power LEVEL 4, set TIMER 30 minutes and press Star/Stop button.
6. Once timer is done, mix pilaf and serve on a dish. Enjoy
Cuddles and Crumbs 
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