Designed for professional chefs, check out this Green Herb and Chilli Chicken with Turmeric Rice Pilaf recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Rafhan Corn Oil, Knorr Professional Lime Seasoning, Knorr Professional Chicken Stock Powder and Knorr Professional Chicken Soup Stock.
Ingredients
Marinade:
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Parsley, fresh 100.0 g
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Fresh coriander, chopped 100.0 g
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Mint, leaves 30.0 g
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Green chilli 20.0 g
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Garlic, fresh, chopped 40.0 g
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Ginger, fresh, chopped 40.0 g
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Black pepper crushed 50.0 g
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Yogurt 400.0 g
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Sugar 30.0 g
Chicken:
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Whole Chicken 3.0 kg
Rice:
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Water 3.0 l
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Basmati rice, washed 2.0 kg
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Turmeric powder 50.0 g
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Cumin, powder 20.0 g
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Cinnamon powder 10.0 g
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Onions, crispy 300.0 g
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Ginger julienne 50.0 g
Preparation
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Marinade:
- Wash and place ingredients into a blender, blend until smooth and check seasoning.
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Chicken:
- Cut each whole chicken into 12 or 8 pieces. Marinate for no less than 12 hours.
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Rice:
- Dissolve Knorr Professional Chicken Soup Stock in water and add to the rice.
- Add spices and cook or steam rice for about 15 minutes until fragrant.
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Finishing the Dish:
- In a wok, stir-fry the marinated chicken and add some water to create a gravy. Simmer chicken until cooked and tender (about 20 minutes), adding water as needed for a gravy.
- Once chicken is cooked, layer rice and chicken in a serving dish.
- Garnish with onions and ginger.
