Caramelised Onion Pulao/Herby Mustard Chicken

Caramelised Onion Pulao/Herby Mustard Chicken

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I keep a little glass jar in my refrigerator with an emergency supply of caramelized onions. They add interest to savoury snacks, sandwiches and rice dishes. I am perfectly happy with a scoop of caramelized onions on hot Spekko Rice. It is the perfect late night snack. The Mustard Chicken is the perfect accompaniment for the Caramelized Onion Pulao.

Serves 4

8 chicken thighs, with skin
2 tbsp hot mustard
3 cloves garlic, crushed
40ml lemon juice
125ml chopped coriander
Salt to season
Black pepper to season
25ml sunflower oil

For the caramelized onion rice

2 tbsp sunflower oil
3 onions, sliced
3 tsp brown sugar
3 tsp balsamic vinegar
Salt to season
3 cups Spekko Pure White Rice

Here’s how:
Rub hot mustard over the chicken thighs. Season with salt and black pepper. Pour over the lemon juice and rub the crushed garlic into the thighs. Leave to marinate. An hour would do but overnight works best. Preheat oven to 180 degrees Celsius. Heat a skillet and drizzle the sunflower oil over the pan. Brown the chicken thighs skin side down and then grill the other side. Grill the chicken until the skin is crispy and golden brown. Place the chicken on a baking tray and bake for 7 – 8 minutes until the juices from the thighs run clear when tested with a skewer. Sprinkle chopped coriander over the chicken thighs and serve with caramelized onion rice.

For the caramelized onion rice
Heat oil in a non stick frying pan and sauté onion until the onions are tender and translucent. Add brown sugar and balsamic vinegar and cook until the onions are caramelized. Place the caramelized onions over the cooked Spekko Rice and serve hot with the mustard chicken thighs.

Yudhika’s Tips

  • Use Spekko Pure White Basmati rice instead of Long Grain Rice.
  • Chicken drumsticks work well in this recipe.

Nepali Style Rice Stir Fried with Chicken Bhuteko

This tasty dish from Westcliff Hotel Executive Chef, Nicky Gibbs, is perfect for time pressed couples. The recipe below takes only 30 minutes to prepare and serves 2.


2cups steamed Spekko Pure White Rice

1cup grilled sliced chicken breast

1cup chopped onion

1cup chopped red pepper

3chopped red chillies

1tsp chopped garlic

1tsp chopped ginger

1tsp toasted cumin

1tsp turmeric

3dried red chillies

3tblsp butter

½ cup yoghurt

salt and pepper to taste

1tsp sugar

2tsp chopped spring onions


Heat the butter in a frying pan, add the dried chillies and the turmeric and fry for 15 seconds. Add the garlic, ginger and the fresh chillies and fry for 1 min. Add the onion and red bell pepper and cook for 5 minutes. Add the rice, yoghurt and cumin cook until the liquid has been absorbed and the rice grains separate. Garnish with the chopped spring onions.

For further information follow the links alongside.

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