Spiced Goose Pilaf
By Morrisons
Published on 27 March 2021
This stunning and fragrant rice dish makes a filling main meal or a gorgeous side.Time and servings
3 hrs 40 minsTotal time
4Servings
20 minsPrep time
3 hrs 20 minsCooking time
Ingredients
- 2 onions, finely sliced
- 1 large handful of mint leaves
- 50 g of pomegranate seeds
- 250 g of basmati rice
- 1 cinnamon stick
- 5 cardamom pods
- 1 aubergine, cubed
- 2 tsp of coriander seeds
- 1 tsp of cumin
- 4 goose legs, alternatively you can use duck legs
- 500 ml of chicken stock, hot
- 50 g of dairy free spread
Method
Step 1
Preheat the oven to 150c/130 fan gas mark 2/ 300FStep 2
Put the goose legs, skin side down, in a tight fitting baking dish and add in 50ml water.Step 3
Cover with foil and roast for 2 hours. After that time, remove the foil, turn the legs skin side up and cook for another hour.Step 4
Once the goose is cooked, allow to cool completely.Step 5
Soak the basmati rice in cold water for 30 minutesStep 6
Meanwhile, add one of the sliced onions to a small frying pan on a low heat with a little oil and cook on low for 30-45 minutes or until caramelised.Step 7
Heat a little olive oil in a large shallow casserole on a medium or frying pan and fry the other onion and aubergine until golden.Step 8
Add in the cardamom, cumin, coriander and cinnamon and stir well. Cook for 2-3 minutes.Step 9
Shred the goose meat from the legs and stir that through with the spices drained rice, plenty of salt and butter. Then pour in the chicken stock.Step 10
Cover tightly with a lid and allow to cook on a medium heat for 10 minutes undisturbed.Step 11
Once the time is up, turn the heat off without removing the lid and allow to sit for 10 more minutes.Step 12
When you are ready to serve, remove the lid and scatter over the pomegranates, caramelised onions and mint leaves. Serve immediately.