Tandoori Chicken Served Over Biryani Rice
A Rice Dish with Flavours of India. A Perfect Combination with Exceldor’s Grilled Tandoori Chicken Bites.
4-6
Portions
10 min
Prepping
25 min
Cooking
Recipe
Easy
Ingredients
- 30 ml (2 tbsp) vegetable oil
- 2 yellow onions, minced
- 4 garlic cloves, pressed
- 250 ml (1 cup) basmati rice
- 15 ml (1 tbsp) fresh ginger, grated
- 10 ml (2 tsp) garam masala
- 10 ml (2 tsp) yellow curry powder
- 500 ml (2 cups) chicken broth
- 125 ml (1/2 cup) carrots, cubed
- 125 ml (1/2 cup) frozen green peas
- 80 ml (1/3 cup) raisins
- Salt and freshly ground pepper to taste
Optional toppings
Roasted cashews, pomegranate seeds, mint leaves.
Raita (Yogurt-Based Condiment)
- 250 ml (1 cup) plain Greek yogurt
- 60 ml (1/4 cup) mint leaves, chopped
- 5 ml (1 tsp) garam masala
- 5 ml (1 tsp) salt
Directions
Click the steps to erase them.
- Heat the oil in a large saucepan over medium-low heat and gently cook the onions until golden brown. Add garlic, ginger and spices. Cook for 1 minute while stirring.
- Add rice, stock, carrots, green peas and raisins. Mix well. Season with salt and pepper to taste if need be. Bring to a boil. Over stove’s lowest setting, cover and cook without stirring for about 20 minutes, or until the rice has absorbed all the liquid or is tender. Remove the pan from heat and leave to stand for 5 minutes.
- While the rice is simmering, cook Exceldor’s Grilled Tandoori Chicken Bites according to instructions on the package.
- Prepare the raita by mixing all the ingredients in a small bowl. Set aside.
- Just before serving, stir the rice. Serve the tandoori chicken bites in bowls over a portion of rice. Top the dish with roasted cashews, pomegranate seeds or mint leaves as desired. Garnish the dish with raita.