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Pick n Pay



  • 1 Tbsp (15ml) olive oil

  • 1 onion, sliced

  • 2 cloves garlic, minced

  • 2 cups (500ml) brown basmati rice

  • 1 tsp (5ml) ground turmeric

  • 1 stick cinnamon

  • 1 bay leaf

  • 4 cups (1l) vegetable stock

  • Salt and milled pepper

  • 1 handful fresh coriander, chopped


  • 3 Tbsp (45ml) coriander seeds

  • 2 tsp (10ml) cumin seeds

  • 3 whole cloves

  • 7 black peppercorns

  • 1 tsp (5ml) ground turmeric

  • 1 red chilli, finely chopped

  • 4cm knob ginger, grated

  • 4 cloves garlic, crushed

  • 1 pinch salt

  • 1 glug oil


  • ½ can (200ml) coconut cream

  • 2 onions, sliced

  • 1 whole chicken, giblets removed

  • 1 cup (250ml) chicken stock


  1. Heat oil in a large pot.

  2. Fry onion and garlic over low heat.

  3. Add rice, turmeric, cinnamon and bay leaf.

  4. Stir to coat in oil and fry for 2 minutes or until fragrant.

  5. Add stock, season and bring to the boil.

  6. Cover and simmer for 20–30 minutes or until liquid is reduced and rice is tender.

  7. Remove cinnamon stick and bay leaf and top with coriander. Set aside.

  8. For paste, roast dry spices in a saucepan on medium heat. Cool slightly.

  9. Crush spices with a pestle and mortar or blitz in a blender until fine.

  10. Mix chilli, ginger and garlic with dry spices.

  11. Add oil and mix well to create a paste.

  12. Preheat oven to 200°C.

  13. For chicken, combine paste and coconut cream.

  14. Arrange onions on the base of an ovenproof dish and top with chicken.

  15. Pour coconut mixture under chicken skin, over skin and inside chicken cavity.

  16. Pour stock around chicken, cover with foil and roast for 45 minutes.

  17. Remove foil and roast for a further 45 minutes, basting frequently with sauce until chicken is cooked through and sauce has thickened.

  18. Allow to rest for 10 minutes.

  19. Serve chicken with golden pilaf.