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Cooking Rice and Chicken:

  • Whole Chicken 1.4 kg
  • Ginger, paste 20 g
  • Yoghurt 100 g
  • Cumin, powder 7 g
  • Cardamom, powder 7 g
  • Turmeric powder 7 g
  • Fresh Ground Black Pepper 7 g
  • Onion, diced 150 g
  • Basmati rice 450 g
  • Mint leaves, chopped 10 g
  • Fresh Coriander, chopped 10 g
  1. Cooking Rice and Chicken:

    • Portion each whole chicken into 8 or 10 pieces. Marinade using Rafhan Corn Oil, Knorr Professional Chicken Stock Powder, garlic, ginger, yoghurt and all the spices. Allow to absorb flavours for 30min.
    • Wash the rice and allow to drain for 30 min.
    • In a pot or pan sear the chicken before adding the rice & water to cover. Mix and wait to boiling stage.
    • Reduce heat, cover and allow to cook through for 20-30 minutes.
    • Garnish with fresh coriander and mint.