Plo seselwa

Name: Plo seselwa
Prep time: 25 min
Cook time: 45 min
Total time: 80 min
Yield: 4
Cuisine: Seychelles
Ingredients: 320 g dry basmati rice, rinsed and well drained; 250 g raw boneless skinless chicken, in 2 cm pieces; 150 g cooked, ready-to-eat salted pork according to its label, in small cubes; 150 g cooked, ready-to-eat sausage according to its label, sliced; 120 g sliced onion; 10 g grated fresh ginger; 20 ml neutral oil; 560 ml hot water, plus 30–60 ml only if rice needs it; 1 teaspoon ground turmeric; ½ teaspoon lightly crushed cumin; ½ teaspoon crushed coriander seeds; 3 lightly opened cardamom pods; 2 cloves and a 2 cm piece of cinnamon stick; 6 food-grade curry leaves and leaves from 2 small thyme sprigs, washed; 10 g washed fresh coriander for serving; Pepper and salt only after tasting, as meats are already salted

A Seychellois turmeric pilaf with chicken, salted pork and sausage; the pork and sausage are already cooked in this household adaptation.

Ingredients

320 g dry basmati rice, rinsed and well drained
250 g raw boneless skinless chicken, in 2 cm pieces
150 g cooked, ready-to-eat salted pork according to its label, in small cubes
150 g cooked, ready-to-eat sausage according to its label, sliced
120 g sliced onion
10 g grated fresh ginger
20 ml neutral oil
560 ml hot water, plus 30–60 ml only if rice needs it
1 teaspoon ground turmeric
½ teaspoon lightly crushed cumin
½ teaspoon crushed coriander seeds
3 lightly opened cardamom pods
2 cloves and a 2 cm piece of cinnamon stick
6 food-grade curry leaves and leaves from 2 small thyme sprigs, washed
10 g washed fresh coriander for serving
Pepper and salt only after tasting, as meats are already salted

Preparation

Confirm pork and sausage are cooked and ready to eat; do not use raw products in this version. Prepare them with utensils separate from raw chicken. Rinse and drain rice well.

Heat 20 ml oil in a casserole and brown chicken for about 10 minutes, stirring. Check at least 74 °C in the largest pieces with a clean probe; extend if necessary.

Add onion for about 5 minutes, then ginger, cumin, coriander seeds, cardamom, cloves, cinnamon, curry leaves and thyme. Stir one minute without burning spices.

Add drained rice and turmeric and stir one minute. Fold in cooked salted pork and sausage. Pour in 560 ml hot water, distribute ingredients and bring to a simmer.

Cover and cook over very low heat for about 18–20 minutes without constant stirring. Check rice is tender and everything hot through. If grain remains firm and the base is dry, add 30–60 ml hot water and cook a few more minutes.

Remove from heat and rest covered for 10 minutes. Remove cardamom, cloves and cinnamon, gently fluff, taste before adding salt and scatter fresh coriander. Serve immediately in four portions.