1.Cook onion and garlic in heated oiled large frying pan until onion softens. Add paste; cook, stirring, about 5 minutes or until fragrant.
2.Add rice, cauliflower and lentils; stir to coat in onion mixture. Add stock, water and chicken; bring to the boil. Reduce heat and simmer, covered tightly, for about 15 minutes or until rice is tender and liquid has been absorbed.
3.Remove from heat; fluff pilaf with a fork. Stir in coriander.
You need half a large barbecued chicken (approximately 500g) to get the amount of shredded meat required for this recipe.Note