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Pulao:

  • Red Quinoa, cooked 1.0 kg
  • Brown rice 1.0 kg
  • Coconut oil 20.0 ml
  • Onions, chopped 200.0 g
  • Garlic, minced 20.0 g
  • Ginger, fresh, chopped 10.0 g
  • Curry leaves fresh 2.0 g
  • Cumin seeds 5.0 g
  • Red chilli chopped 10.0 g

Tikka Marinade:

Tikka Sauce:

  • Coconut oil 20.0 ml
  • Onions, chopped 100.0 g
  • Garlic, minced 10.0 g
  • Ginger, minced 10.0 g
  • Cumin, powder 20.0 g
  • Cinnamon powder 2.0 g
  • Chilli powder 5.0 g
  • Water 700.0 ml
  • Tomato puree 300.0 ml
  • Greek yogurt, low fat 50.0 g
  • Black pepper 3.0 g
  • Coriander leaves 20.0 g
  1. Pulao:

    • Cook Quinoa as instructed on the pack.
    • Wash brown rice very well.
    • In a pan, add coconut oil and sauté onion, garlic, ginger, curry leaves, cumin seeds and red chilli.
    • Add the washed rice and gently mix.
    • Add water and Knorr Professional Chicken Stock Powder.
  2. Tikka Marinade:

    • Marinate the cubed chicken breast overnight in 200 grams of yoghurt, curry powder, Knorr Chicken Professional Stock Powder and Knorr Professional Lime Seasoning.
    • Remove chicken from marinade, grill them over a charcoal or on a flat top grill.
  3. Tikka Sauce:

    • Heat coconut oil in a pan and cook onion, ginger, garlic.
    • Season with cumin, cinnamon and chilli.
    • Add water and tomato puree.
    • Stir in the remaining yoghurt and the chicken cubes.
    • Adjust seasoning with salt, black pepper and Knorr Professional Chicken Stock Powder.
    • Cook until the right consistency and chicken is cooked.
    • Serve with the pulao.