Serves 1
Directions
- 1Continuously rinse the rice until the water runs clear and then soak the rice for about 30 minutes.
- 2Melt ghee in a pot, add hot pepper paste, paprika, chicken bouillon, and cumin.
- 3Add the soaked rice.
- 4For every cup of rice, add double that in water.
- 5Once it starts to talk back, drop it to a medium low and keep it uncovered, stirring every 5 minutes until the water fully evaporates.
- 6Slice chicken thighs, season with paprika, oregano, garlic, sazon, a squeeze of lemon, and a splash of oil.
- 7Add to a hot pan and chop it up like they do on the halal carts.
- 8Rice gets a mound of chicken, shredded lettuce and chopped tomato.
- 9Add white sauce.
Ingredients
- basmati sella rice
- healthy amount ghee
- hot pepper paste
- paprika
- chicken bouillon
- cumin
- water
- chicken thighs
- paprika
- oregano
- garlic
- sazon
- lemon
- splash oil
- lettuce
- tomato
- white sauce
Equipment
bowlpotknifecutting boardpan
Related recipes
Soya Variety Rice
Indian · Lunch
Homemade Cheddar Broccoli Pasta Meal in a Jar
Indian · Lunch
Pain Pizza Poulet Curry
Indian · Lunch5m
Coconut Chicken Rice Bowls
Indian · Lunch30m
Crispy Hot Honey Chicken Burger
Indian · Lunch
High Protein Soya Chunks
Indian · Lunch
Straccetti di funghi in piadina croccantissima
Indian · Lunch
Craving Sandwich (Estilo Rodilla)
Indian · Lunch1h
Flatbread met Butter Chicken
Indian · Lunch
Garlicky Lemon Chicken Arayes
Indian · Lunch
3 bols équilibrés riches en protéines
Indian · Lunch40m
Dal Bhat
Indian · Lunch