Chicken And Rice One Pot

• total tid: 32 minutes

Ingredienser

230g long grain basmati rice

1tbsp ghee

2tsp cumin seeds

4-5 green cardamom, bashed

1 black cardamom, bashed

1/2-inch piece of cinnamon stick

2 large chicken breasts, cut into small cubes

1tsp turmeric powder

Chilli powder to taste

2tsp garlic paste

Salt to taste

150g frozen diced shallots

100g natural yogurt

2tsp ginger paste

Green chilli paste to taste

1tsp ground cumin

1tsp ground coriander

1tsp dry fenugreek leaves

1tbs sundried tomato paste

800ml hot kettle water

Garnish

Large handful of fresh coriander, chopped

Juice of one lemon

Vejledning

Wash the rice and soak. Set aside.

Place a wide pan on a medium heat, then add ghee followed by the cumin seeds, green cardamoms, black cardamom and cinnamon stick. Fry for 1 minute.

Add the diced chicken and switch the heat to high. Fry for 4 minutes.

Switch the heat back to medium and add the turmeric and chilli powder and continue to fry for 1 minute, then add the garlic and salt to taste and fry for 3 minutes.

Add the frozen shallots and fry for 4 minutes.

Then add the yogurt and fry for 4 minutes.

Add the ginger and green chilli paste and continue to fry for 3 minutes.

Add the ground cumin, ground coriander and dry fenugreek leaves and fry for 2 minutes.

Drain the rice and add to the pan, gently coating it with all the spices.

Add the sundried tomato paste along with the hot kettle water. Stir well.

Bring to a vigorous boil and boil until most of the water has absorbed into the rice (see video).

Switch off the heat, then add the fresh coriander and lemon juice. Stir and place a clean tea towel over the pan, then secure with a lid. Allow the steam to cook the remainder of the rice for about 10 minutes.

Lift the lid and fork the rice. Enjoy with some natural yogurt.