Directions
- 1Make white sauce by whisking together mayonnaise, yogurt, lemon juice, white vinegar, sugar, salt, pepper, and oregano in some water.
- 2Coarsely chop cumin seeds, cloves, black pepper, and garlic cloves.
- 3In a bowl, mix mayonnaise, lemon juice and the chopped spices. Add the boneless chicken cubes and marinate for at least 2-3 hours.
- 4Fry the marinated chicken in a little oil. Add some water, cover, and cook until the chicken is tender.
- 5In the same pan, melt butter, add cumin seeds, turmeric powder, paprika powder, bay leaves, and chopped onions. Sauté well.
- 6Add water, then add the washed rice. Once the water starts to boil, cover and steam for 20 minutes.
- 7Serve the rice with the cooked chicken, a salad of iceberg lettuce and tomatoes, and the white sauce.
Ingredients
- 0.75 cup Mayonnaise
- 0.5 cup thick Yogurt
- 1 tsp lemon juice
- 1 tbsp white vinegar
- 1 tsp powdered white sugar
- 1 Salt
- 1 tsp black pepper powder
- 0.5 tsp dry oregano
- 2 tsp cumin seeds
- 4 cloves
- 1 tbsp black pepper
- 4 garlic cloves
- 2 tbsp Mayonnaise
- 1 tbsp lemon juice
- 1 kg boneless chicken cubes
- 1 tbsp cooking oil
- 200 grams washed rice
- 1 tbsp Butter
- 2 tsp whole cumin seeds
- 1 tsp turmeric powder
- 1 tsp paprika powder
- 1 bay leaf
- 1 chopped onion
- 1 Iceberg lettuce
- 1 chopped tomatoes without seeds
Equipment
whiskbowlmortar and pestlefrying panpotspoon
Tips
- Marinate chicken for at least 2-3 hours or overnight
- Rice to water proportion is 1:2
- For white sauce, whisk all ingredients in some water
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