Rice > Sri Lankan

Kandu Kukulhu Pilaf Recipe

Ingredients with Measurements:
- 1 cup basmati rice
- 2 cups water
- 1/2 cup coconut milk
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cinnamon powder
- 1/4 teaspoon cardamom powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 2 chicken breasts, cubed
- 1/2 cup frozen peas
- 1/4 cup cashews, chopped
- 1/4 cup raisins

Special equipment needed:
- Large pot with lid
- Wooden spoon
- Knife
- Cutting board

Step-by-step instructions:

1. Rinse the rice in cold water until the water runs clear. Drain and set aside.
2. In a large pot, heat the oil over medium heat. Add the onions, garlic, and ginger and sauté for 2-3 minutes until fragrant.
3. Add the cumin seeds, coriander seeds, turmeric powder, cinnamon powder, cardamom powder, black pepper, and salt. Stir well and cook for another minute.
4. Add the chicken and cook for 5-7 minutes until browned on all sides.
5. Add the rice and stir well to coat it with the spices and chicken. Cook for 2-3 minutes until the rice is slightly toasted.
6. Add the water and coconut milk and stir well. Bring to a boil, then reduce the heat to low and cover the pot with a lid.
7. Cook for 15-20 minutes until the rice is tender and the liquid has been absorbed.
8. Add the frozen peas, cashews, and raisins. Stir well and cook for another 2-3 minutes until the peas are heated through.
9. Remove from heat and let the pilaf rest for 5 minutes before serving.


Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings

Nutritional information:
Calories per serving: 400
Fat: 16g
Carbohydrates: 44g
Protein: 20g
Sodium: 400mg
Sugar: 8g

Substitutions for ingredients:
- Jasmine rice can be substituted for basmati rice
- Chicken can be substituted for tofu or shrimp
- Frozen peas can be substituted for fresh peas or green beans
- Cashews can be substituted for almonds or peanuts
- Raisins can be substituted for dried cranberries or apricots

Variations:
- Add chopped carrots or bell peppers for extra vegetables
- Use vegetable broth instead of water for a vegetarian version
- Add a tablespoon of curry powder for a spicier version
- Use quinoa instead of rice for a gluten-free option

Tips and tricks:
- Rinse the rice well to remove excess starch and prevent it from becoming sticky.
- Toasting the rice before adding liquid adds extra flavor and texture to the pilaf.
- Letting the pilaf rest for a few minutes before serving allows the flavors to meld together.

Storage instructions:
Leftover pilaf can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat, add a splash of water or broth to the pilaf and microwave or heat on the stove until heated through.

Presentation ideas:
Serve the pilaf in a large bowl or platter and garnish with fresh herbs or chopped nuts.

Garnishes:
Fresh cilantro, chopped scallions, or toasted coconut flakes

Pairings:
Serve with a side of cucumber raita or a simple green salad.

Suggested side dishes:
Naan bread, roasted vegetables, or a lentil soup

Troubleshooting advice:
- If the rice is still undercooked after the liquid has been absorbed, add a splash of water or broth and continue cooking until tender.
- If the pilaf is too dry, add a bit more water or coconut milk and stir well.

Food safety advice:
Make sure to cook the chicken thoroughly to an internal temperature of 165°F to prevent foodborne illness.

Food history:
Kandu Kukulhu Pilaf is a traditional dish from the Maldives, a small island nation in the Indian Ocean. It is typically made with chicken, rice, and coconut milk, which are staple ingredients in Maldivian cuisine.

Flavor profiles:
This dish is fragrant and flavorful, with a blend of warm spices and creamy coconut milk. The chicken adds a savory note, while the peas and raisins provide a touch of sweetness.

Serving suggestions:
This dish is perfect for a family dinner or a special occasion. Serve it with a side of cucumber raita or a simple green salad for a complete meal.

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Region: Sri Lankan

Taste: Spicy, Tangy, Savory, Aromatic, Herbal