PREP TIME
0 mins
COOK TIME
0 mins
COURSE
Chicken Recipes ,
Savory Recipes ,
CUISINE
Middle Eastern Food Recipes
SERVINGS
4 People
CALORIES
not defined
-
2.5
cups
basmati rice washed until water ran clear then drained
-
3.5
cups
water
-
3
Tbsp
ghee
-
1
medium onion sliced
-
2
cloves garlic crushed
-
1
tsp
grated ginger
-
500
g
boneless chicken breast cubed
-
2
Chicken Stock Bouillon Cubes
-
2
medium tomatoes, peeled and pureed
-
1
tsp
lemon juice
-
2
Tbsp
tomato paste
-
0.5
cup
yoghurt
-
0.5
tsp
ground turmeric
-
1.5
Tbsp
garam massala
-
2
Tbsp
coriander leaves chopped
-
2
Tbsp
fresh mint chopped
-
Pinch of saffron filaments
Soak the saffron in ¼ cup water.
- Place the water for the rice in a medium saucepan and bring to a boil.
- Add the rice and stir, bringing it to a boil, then cover and simmer for 15 minutes or until rice is fully cooked.
Remove rice from saucepan and spread evenly over a large platter and set aside to cool slightly.
- While the rice is cooking, heat the ghee in a large sauce pan.
Stir in the onion and cook for 3-4 minutes, stirring, until onion is golden brown.
- Stir in the garlic and the grated ginger and stir for 30 seconds.
- Stir in the chicken and stir until chicken is no longer pink.
- Add the tomato puree, yogurt, tomato paste, lemon juice, bouillon cubes and spices.
- Mix all the ingredients together and bring to a boil.
- Let it simmer for 10 minutes then set aside.
In a medium pot, add a layer of ½ the prepared rice, then layer the chicken mixture, with the chopped coriander and mint sprinkled over it, and topped with a layer of the remaining rice.
- Pour the saffron water evenly on top of the rice, then cover the pot and cook over low heat for 25-30 minutes.
KEYWORD
not defined