Barley pilaf with corn, chicken and cashews
4 servings
75 minutes
Barley pilaf with corn, chicken, and cashews is a culinary embodiment of Indian tradition filled with the aromas of spices and rich flavor combinations. Initially, barley was used in ancient Indian cuisine as a staple grain, and its combination with tender chicken meat, sweet corn, and crunchy cashews makes this pilaf both nutritious and exotic. Olive oil adds lightness to the dish while coconut milk provides softness and a creamy texture. Jalapeño adds a spicy note while fresh mint refreshes and highlights the Eastern elegance. This pilaf is perfect for a cozy family dinner or festive gathering, awakening the warmth of Indian traditions in every bite.
1
Cut the chicken fillet into small pieces, season with salt and pepper.
- Chicken breast: 1 piece
- Salt: 0.5 teaspoon
- Ground black pepper: to taste
2
Heat 1 tablespoon of olive oil in a small pot over medium heat. Add the meat and cook for about 4 minutes, stirring occasionally, until the meat is golden.
- Extra virgin olive oil: 2 tablespoons
- Chicken breast: 1 piece
3
Mix with nuts and continue cooking for another minute. Place the mixture on a plate.
- Roasted cashews: 65 g
4
Pour the remaining oil into the pot, add the onion and jalapeño, and lightly salt. Cook for 2-3 minutes, stirring until the onion becomes soft. Add the barley, salt it, and continue cooking for another minute.
- Extra virgin olive oil: 2 tablespoons
- Onion: 0.5 head
- Jalapeno pepper: 1 piece
- Barley: 2 glasss
- Salt: 0.5 teaspoon
5
Mix coconut milk with water to make 2 cups. Pour into a pot and bring to a boil. Then cook covered on low heat for about 40 minutes until the barley is soft.
- Coconut milk: 1 jar
6
Add corn; if the mixture is too dry, add more water; cover with a lid and cook for another 10-15 minutes.
- Corn kernels: 300 g
7
Put the meat in the pot and mix well. Add herbs and salt to taste.
- Chicken breast: 1 piece
- Mint: 2 teaspoons
- Salt: 0.5 teaspoon