Indian Inspired Gluten-Free Cooking: Chicken and Rice Pilaf with Asparagus with Ginger

Chicken and Rice Pilaf with Asparagus with Ginger is an outstanding gluten free meal; a copy of Indian Inspired Gluten-Free Cooking was sent to me by the publishers in exchange for an honest review. Affiliate links have been used to link to items I am discussing.

I am SO excited to tell you guys about this book! This meal was probably the best meal I’ve made in the last month, and it was super easy and unique. And, even more unusually for me, I barely adapted it. The recipes were explicit yet simple, and everything came out exactly the way I was aiming for after reading the recipe and looking at the photos in the book. So if you like Indian food or are just looking to expand your gluten free repertoire, read on!

The only change I made, and it is just a change of convenience, not at all necessary for you to do, is I made the chicken dish that is used to make the pilaf (you will notice there are 3 recipes below) in the slow cooker. That way it could sit there, slowly braising, while I got everything else together. While it was cooking the house smelled amazing!

I think the pilaf was Alex’s, John’s and my favorite part of the meal, but Sammy went especially crazy for the asparagus. It was a refreshing change from my regular roasted or grilled asparagus, which I love but given how much we love asparagus it is awesome to have a new way to make it that we love also. It is also nice because I am always short on Indian vegetable dishes.

Indian food, as many of you know, is one of the great cuisines for those who must keep to a gluten free diet because it is rice based. Alamelu Vairavan, a cookbook author and tv show host  (she hosts Healthful Flavors with Alamelu) enlisted the help of Margaret Pfeiffer, a registered dietician, to write Indian Inspired Gluten-Free Cooking. The book includes appetizers, chutneys, soups, salads, gluten free grain dishes, vegetables, fish and shrimp dishes, poultry, egg and lamb dishes, and, last, dessert. All of the recipes are created to be not just gluten free but also healthy. It is paperback with gorgeous color photos that will have you bookmarking recipes left and right.

As I mentioned above, the pilaf requires 2 recipes, so I have 3 recipes to share with you courtesy of Hippocrene Books. But please don’t let the extra recipe scare you off–this meal came together pretty quickly and easily, and if you are really pressed you could make just the Pepper Chicken and serve it with plain rice.

This photo only is coutesy of Hippocrene Books, i.e., not taken by me.

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Pepper Chicken (for making the pilaf)

Tender pieces of chicken seasoned with garlic, ginger, and pepper. You can serve this recipe on its own or use to make Chicken Rice Pilaf.

Course: Entree

Cuisine: Indian

Author: Alamelu Vairavan and Margaret Pfeiffer

Ingredients

• 1 pound boneless skinless chicken thighs or breasts
• 2 tablespoons oil
• 1 whole dried red chili pepper, more or less to taste
• 1 bay leaf
• 3 1/2-inch long slivers of cinnamon stick
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon fennel seeds
• 1/2 cup chopped onion
• 1 tablespoon grated fresh ginger
• 4 garlic cloves, quartered
• 1/2 teaspoon ground turmeric
• 1 -1/2 teaspoons Black Pepper Cumin Powder (page 9)
• 1 teaspoon garam masala
• 1 teaspoon curry powder
• 1/4 teaspoon salt, more or less to taste
• 1/4 small red onion, cut lengthwise into 1-inch pieces
• 2 tablespoons fresh cilantro

Instructions

1. Cut chicken into bite-size pieces and reserve.
2. Heat oil in a skillet over medium-high heat (the oil should be hot but not smoking). Add red chili pepper, bay leaf, cinnamon sticks, cumin seeds, and fennel seeds. Stir until cumin seeds change color from light brown to semi-dark brown.
3. Add onion, ginger, garlic, and turmeric. Cook for 2 to 3 minutes while stirring.
4. Add reserved chicken to skillet and cook over medium-high heat for 2 to 3 minutes until chicken begins to turn opaque.
5. Add Black Pepper Cumin Powder, garam masala, curry powder, and salt. Bring to a simmer, cover, and cook about 15 to 20 minutes over medium-low heat, stirring occasionally and adding an additional 1 tablespoon water, if needed, until chicken is tender, about 15 to 20 minutes.
6. Garnish with red onion and cilantro.

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Chicken and Rice Pilaf

Ginger, cardamom, and saffron lend their rich flavors to this highly aromatic chicken and rice dish. Add a vegetable or salad and you have a very impressive, complete meal.

Course: Entree

Cuisine: Indian

Author: Alamelu Vairavan and Margaret Pfeiffer

Ingredients

• 1 recipe Pepper Chicken (page 205)
• 2 tablespoons butter or oil
• 3 1/2-inch long slivers of cinnamon sticks
• 1 bay leaf
• 3/4 cup onion slices, divided
• 1 cup basmati rice
• 1/4 teaspoon ground turmeric
• 2 whole cloves
• 1 teaspoon ground cardamom
• 1 tablespoon grated fresh ginger
• 3 threads saffron, optional
• 1/4 teaspoon salt, more or less to taste
• 2 cups hot water
• 1/4 cup chopped fresh cilantro
• 1/4 cup toasted cashew pieces
• 1 hard-cooked egg, dusted with ¼ teaspoon of black pepper and some ground cumin (optional)

Instructions

1. Prepare Pepper Chicken and reserve, keeping warm. Preheat oven to 350°F.

2. Heat butter or oil in a large nonstick, wide-bottomed saucepan over medium heat. Add cinnamon sticks, bay leaf, 1/2 cup onion slices, and rice. Cook for 2 to 3 minutes while stirring, until rice becomes slightly toasted.

3. Add turmeric, cloves, cardamom, ginger, saffron (if using), salt, and hot water. Stir well and bring to a boil. Reduce to a simmer, cover, and continue cooking over low heat about 10 to 15 minutes or until all liquid is absorbed and rice is tender.
4. Add reserved Pepper Chicken and cilantro; stir to blend.
5. Transfer chicken mixture into a rectangular baking dish. Sprinkle top with cashew pieces. Cover with aluminum foil. Place in preheated oven and bake for about 20 minutes.

6. Garnish with 1/4 cup onion slices and hard-cooked egg, if using, and serve.

7. 

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Asparagus with Ginger

Diagonal cuts of green asparagus contrast beautifully with the red onion in this zesty, colorful vegetable side.

Course: Side Dish

Cuisine: Indian

Author: Alamelu Vairavan and Margaret Pfeiffer

Ingredients

• 1 teaspoon oil
• 1/2 teaspoon black mustard seeds
• 1/2 teaspoon cumin seeds
• 1/4 cup sliced red onion
• 1/2 tablespoon grated fresh ginger
• 1 pound asparagus, sliced diagonally (about 3 cups)
• 1/2 teaspoon ground cumin
• 1/8 teaspoon salt, more or less to taste
• 1/2 tablespoon grated fresh coconut or unsweetened shredded dried coconut

Instructions

1. Heat oil in a skillet over medium-high heat (the oil should be hot but not smoking). Add mustard seeds and cumin seeds and stir until mustard seeds start to pop and cumin seeds change color from light brown to semi-dark brown.
2. Add onion, ginger, and asparagus and cook for 1 minute while stirring.
3. Stir in ground cumin and salt; cover and cook 3 to 5 minutes or until asparagus is tender but still crisp.
4. Add coconut, stir, and serve.
5. 

As mentioned, I did received this book for free from the publisher, with no other obligations. All opinions are my own.

Affiliate links were used in this post, but only to link to items I would be discussing and linking to in any event.