Ingredients
-
2 Country Range Premium Chicken Breast Fillets
The marinade
-
g Greek Yoghurt
-
3 tsp Garlic
-
g grated ginger
-
Tsp chilli powder
-
Tsp smoked paprika
-
Half tsp chilli flakes
-
Tsp coriander seeds
-
Tsp ground turmeric
-
1 tablespoon Veg Oil
-
6 Cloves
-
1 cinnamon stick
-
6 cardamom pods
-
2 bay leaves
-
Teaspoon cumin seeds
-
Half a teaspoon grated nutmeg
-
2 Star anise
-
g Tomato Puree
Rice
-
g easy cook basmati
-
Pinch of saffron
-
Tsp Salt
-
g CR butter
-
ml ready-made chicken stock
Method
-
1
Step 1
Dice the chicken and mix it in the marinade leave for 1 hour.
-
2
Step 2
In a saucepan heat up the veg oil and gently fry off the spices.
-
3
Step 3
Add the diced chicken and gently cook for three minutes each side.
-
4
Step 4
Meanwhile bring your 600ml water to the boil, rice, saffron, salt and cook for 8 minutes.
-
5
Step 5
In a heavy pan with a good fitting lid layer up the rice mix and then the chicken mix then the rice mix then the chicken mix.
-
6
Step 6
Place the lid on top and gently steam for a further 5 mins.
-
7
Step 7
Switch off the heat and leave to stand for 5 minutes.
-
8
Step 8
Garnish with some coriander, a sprinkle of chilli flakes, lime wedge and some fried onions.
-
2 Country Range Premium Chicken Breast Fillets
-
250 g Greek Yoghurt
-
3 tsp Garlic
-
25 g grated ginger
-
Tsp chilli powder
-
Tsp smoked paprika
-
Half tsp chilli flakes
-
Tsp coriander seeds
-
Tsp ground turmeric
-
1 tablespoon Veg Oil
-
6 Cloves
-
1 cinnamon stick
-
6 cardamom pods
-
2 bay leaves
-
Teaspoon cumin seeds
-
Half a teaspoon grated nutmeg
-
2 Star anise
-
20 g Tomato Puree
-
200 g easy cook basmati
-
Pinch of saffron
-
Tsp Salt
-
50 g CR butter
-
600 ml ready-made chicken stock