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Inspiration for Christmas leftovers with Tilda Basmati: Roast Chicken or Turkey and Vegetable Pulao

From winter warmers and inspiration for Christmas leftovers, it’s now easier than ever to be creative this festive season!

Published 11/11/2015

Roast Chicken or Turkey and Vegetable Pulao
Roast Chicken or Turkey and Vegetable Pulao

Pulao is the ultimate comfort food at the best of times, but the warmth of the whole spices and the nourishing goodness of the vegetables guarantee this dish will really hit the spot during the festive season! This recipe is a clever way to feed a crowd using leftover roast chicken or turkey created by Mallika Basu for Tilda Basmati.

Roast Chicken or Turkey and Vegetable Pulao

Serves 4-6

Prep time: 30 minutes (plus 30 minutes for dry rice soaking)

Cooking time: 30 minutes for dry rice (or approx. 15 minutes with steamed rice)


  • 2 green peppers
  • 250 gm carrot
  • 100 gm green beans
  • 300 gm shredded skinless roast chicken or turkey
  • 1.5 tsp ground turmeric
  • 3 cups Tilda Basmati and Wild Rice (about 600gm) or 7 packs of Tilda® Pilau Steamed Basmati Rice
  • 3 bay leaves
  • 3 inches of cinnamon stick
  • 3 tsp cumin seeds
  • Half tsp whole black pepper
  • Half tsp chilli powder
  • 3 tsp salt
  • 4.5 tbsp ghee
  • 6 garlic cloves, crushed or grated
  • 1.5 tbsp grated ginger


  • If using dry rice, wash thoroughly in a sieve until the water runs clear. Place in a bowl, cover with water and leave to soak
  • Chop the peppers, beans and carrots into evenly-sized chunks. For additional vegetables, you can also add in peas and cauliflower
  • Bring a large pot of water to the boil to cook the rice. In another large pan, bring the ghee (or coconut oil) to a medium heat
  • When the ghee is hot, toss in the whole spices. As they begin to sizzle, stir in the ginger, garlic and diced vegetables. Sauté all the ingredients for a couple of minutes
  • If using dry rice, drain it and stir into the vegetables for another minute until you see the white grains turn opaque. Now mix in the turmeric, salt and four and a half cup of hot water from the pot
  • Bring the rice and water back to the boil and when it starts bubbling, lower the heat to high simmer, cover and cook for 10 minutes
  • When the time is up, take the pot off the heat and leave it resting for another 10 minutes with the cover on
  •  Serve while hot with raita or just a dollop of Greek-style yoghurt
  • If using Tilda Pilau Steamed Basmati Rice, cook the vegetables and spices together (without the turmeric or salt) first for a couple of minutes and stir in the rice to cook for four minutes. Top with raita or Greek-style yoghurt

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