Indian Night: Chicken Jalfrezi, Pilau Rice and Naan Bread.

I’ve introduced you to this curry recipe before – it’s from Kenny McGovern’s ‘The Takeaway Secret’, which is a DIY takeaway bible. He also has some great recipes for side dishes to go with the curry – tonight I made the pilau rice and the naan breads.

 

Pilau Rice – Serves 2/3

  • 100g basmati rice (uncooked weight)
  • 1-2 tbsp vegetable oil
  • 1 small onion, finely chopped
  • 1 clove of garlic, finely chopped
  • 1 tomato, thinly sliced (I left this out)
  • 1 cinnamon stick
  • 2 bay leaves
  • 4 cloves
  • 1 tsp ground coriander
  • pinch of ground ginger
  • pinch of salt
  • 1/4 tsp black pepper

I also added 2 tsp of turmeric, for colour.

Rinse and then boil your rice until cooked. Drain and rinse with cold water. Add the vegetable oil to a large frying pan and add the onion. Fry for 5-6 mins until they’re beginning to darken. Add all the other ingredients and stir fry for another two minutes. Add the rice to the pan and continue to fry for another couple of minutes until the rice is all coated with the spices. Serve!

It’s the naan breads that were the revelation. I can honestly say that you won’t find equals to these naan breads in any indian restaurant. Seriously, make them.

  • 300g strong white bread flour
  • 1 tsp fast acting dried yeast
  • 5 tbsp natural yogurt
  • 1 tbsp vegetable oil
  • 125 ml milk
  • 1 tsp salt
  • 2 tbsp black onion seeds
  • 1-2 tbsp melted butter (I used ghee) to finish

In a large bowl, combine the flour and the yeast. Mix well.

Add the natural yoghurt, vegetable oil and half the milk. Set aside for 5 mins.

Add the salt and onion seeds. Mix in the rest of the milk slowly until a soft dough is formed. Knead for 3-4 minutes, adding more flour if necessary until dough becomes smooth. Shape into a ball.

Lightly oil the bowl and return the dough to the bowl. Cover with a wet cloth and leave to rise for about an hour or until doubled in size.

Knock the air out of the risen dough and divide into four equal pieces. Roll into a large teardrop shape.

Heat a dry, heavy frying pan over a high heat. Put the rolled naan into the pan and fry for 30 seconds. Move the bread around a little to ensure it does not stick to the pan. Cook for a further minute.

Flip the bread over and cook the other side for another couple of minutes.

Brush the naan with melted butter (or ghee). Eat!