Balmoral Basmati Rice

By Jeff Bland of The Balmoral, Edinburgh

“This dish is a real fusion of flavours – simply tasty.”

Difficulty (1-5): 3

Prep Time:

Cooking Time:

Serves: 4

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Balmoral Basmati Rice


For the chicken:

  1. Place the chicken in a shallow bowl and spoon over the black bean sauce. Leave to marinate for 30 minutes.
  2. Bring a large pan of water to the boil and tip in the rice. Return the water to the boil and stir well. Lower the heat to a fast simmer and cook for 10 minutes.
  3. Cook the chicken under a medium grill for 5 minutes each side or until chicken is cooked.

For the rice:

  1. Heat the oil in a large saucepan and cook the mushroom for 2 minutes. Add the onion and fry until soft but not coloured.
  2. Add the garlic and tomatoes and cook for 1 minute. Add the stock and grape juice and simmer for 5 minutes.
  3. Drain the rice and add the rice to the mushrooms mix and heat through. Season with pepper and salt.
  4. Serve the rice topped with the chicken and garnish with a sprig of coriander.


If you can not find sun blushed tomatoes use either sun dried or even fresh cherry tomatoes. For a more fiery or zesty version add a fresh chopped chilli, lemon zest or chopped coriander to the rice. White wine makes a delicious alternative to grape juice


  • 125g / 4oz Tilda Pure Basmati Rice
  • 2 breasts of chicken
  • 50g / 2oz black bean sauce
  • 1 tbsp olive oil
  • 2 flat mushrooms, quartered
  • 1 onion, finely chopped
  • 2 garlic cloves chopped
  • 50g / 2oz sun blushed tomatoes, chopped
  • 75ml / 3fl oz good quality vegetable stock 50ml / 2fl oz grape juice*
  • seasoning
  • coriander, to garnish

* Use Gluten Free stock to make this dish Gluten Free

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