Serves 1
Directions
- 1Cut the chicken into small pieces.
- 2Marinate the chicken with salt, paprika, chili flakes, yogurt, lemon juice, and Indus masala.
- 3Cook the chicken on high heat without a lid for 10-15 minutes until cooked.
- 4Wash the rice and soak for an hour.
- 5Roughly crush cumin seeds.
- 6Dissolve chicken stock cubes in 4 cups of water.
- 7Add cumin seeds to oil and cook for a minute.
- 8Add the rice and the water with dissolved stock cubes to the pot.
- 9Bring to a boil, then reduce heat and cover with a lid.
- 10Cook for 7-10 minutes until dimple-like pockets are formed in the rice.
- 11Serve the rice topped with the cooked chicken, and white and green sauces.
Ingredients
- 1.5 kg chicken
- 1.5 tbsp salt
- 1.5 tbsp paprika
- 1 tbsp chilli flakes
- 3 tbsp yogurt
- 1 juice of lemon
- 4 tbsp Indus masala
- 90 ml oil
- 2 cups rice
- 2 chicken stock cubes
- 2 tbsp crushed cumin seeds
Equipment
bowlpanwooden spoonpotlid
Tips
- Marinate the chicken overnight for best results.
- Leave the rice to rest before serving.
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