Chillaf aka Chilli Pilaf (Jack Monroe)

Updated at: Thu, 17 Aug 2023 11:28:58 GMT

Step 1

Finely chop your garlic and onion and pop them into your vessel of choice – I cooked mine in a jug and it worked really well, but think a tupperware or a bowl would work too. Remember, no metal, metal in microwaves sets fire to things, even the smallest amount of metal embellishment on a plate could be disastrous. Add a tablespoon of water to stop them from sticking, cover with clingfilm and pierce in a couple of places. Turn your microwave to around HALF power. Cook for 90 seconds, and leave to stand for a few more. Carefully peel back the clingfilm, starting with a side piece so you don’t get steam burns – rare but seriously painful.

Step 2

Add the rest of the ingredients, crumbling the stock cube in to it dissolves rather than sits at the bottom in a lump, and add the water. Re-cover with clingfilm (remember to pierce it if you’re using a new bit), and cook on FULL power for 3 minutes. Remove, carefully uncover and stir really really well, cover again and pop back in for another 3 minutes. Remove, carefully uncover, and leave to stand for a minute before serving. If your rice isn’t cooked (just nibble a piece to check), then pop back in for two more minutes – not all rice is created equal. Basic white rice cooked in 6 minutes in my microwave with a 1 minute rest in the middle and a 1 minute rest at the end, but brown rice takes longer and black rice and red rice are somewhere in between. Add a tiny splash of and vinegar and a pinch of salt to serve, it just makes it.

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