Shahs Chicken and Rice

Serves 1
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Directions

  1. 1Cut the chicken into small pieces.
  2. 2Cut the chicken into small pieces.
  3. 3Cut the chicken into small pieces.
  4. 4Marinate the chicken with salt, paprika, chili flakes, yogurt, lemon juice, and Indus masala.
  5. 5Marinate the chicken with salt, paprika, chili flakes, yogurt, lemon juice, and Indus masala.
  6. 6Marinate the chicken with salt, paprika, chili flakes, yogurt, lemon juice, and Indus masala.
  7. 7Cook the chicken on high heat without a lid for 10-15 minutes until cooked.
  8. 8Cook the chicken on high heat without a lid for 10-15 minutes until cooked.
  9. 9Cook the chicken on high heat without a lid for 10-15 minutes until cooked.
  10. 10Wash the rice and soak for an hour.
  11. 11Wash the rice and soak for an hour.
  12. 12Wash the rice and soak for an hour.
  13. 13Roughly crush cumin seeds.
  14. 14Roughly crush cumin seeds.
  15. 15Roughly crush cumin seeds.
  16. 16Dissolve chicken stock cubes in 4 cups of water.
  17. 17Dissolve chicken stock cubes in 4 cups of water.
  18. 18Dissolve chicken stock cubes in 4 cups of water.
  19. 19Add cumin seeds to oil and cook for a minute.
  20. 20Add cumin seeds to oil and cook for a minute.
  21. 21Add cumin seeds to oil and cook for a minute.
  22. 22Add the rice and the water with dissolved stock cubes to the pot.
  23. 23Add the rice and the water with dissolved stock cubes to the pot.
  24. 24Add the rice and the water with dissolved stock cubes to the pot.
  25. 25Bring to a boil, then reduce heat and cover with a lid.
  26. 26Bring to a boil, then reduce heat and cover with a lid.
  27. 27Bring to a boil, then reduce heat and cover with a lid.
  28. 28Cook for 7-10 minutes until dimple-like pockets are formed in the rice.
  29. 29Cook for 7-10 minutes until dimple-like pockets are formed in the rice.
  30. 30Cook for 7-10 minutes until dimple-like pockets are formed in the rice.
  31. 31Serve the rice topped with the cooked chicken, and white and green sauces.
  32. 32Serve the rice topped with the cooked chicken, and white and green sauces.
  33. 33Serve the rice topped with the cooked chicken, and white and green sauces.

Ingredients

  • 1.5 kg chicken
  • 1.5 kg chicken
  • 1.5 kg chicken
  • 1.5 tbsp salt
  • 1.5 tbsp salt
  • 1.5 tbsp salt
  • 1.5 tbsp paprika
  • 1.5 tbsp paprika
  • 1.5 tbsp paprika
  • 1 tbsp chilli flakes
  • 1 tbsp chilli flakes
  • 1 tbsp chilli flakes
  • 3 tbsp yogurt
  • 3 tbsp yogurt
  • 3 tbsp yogurt
  • 1 juice of lemon
  • 1 juice of lemon
  • 1 juice of lemon
  • 4 tbsp Indus masala
  • 4 tbsp Indus masala
  • 4 tbsp Indus masala
  • 90 ml oil
  • 90 ml oil
  • 90 ml oil
  • 2 cups rice
  • 2 cups rice
  • 2 cups rice
  • 2 chicken stock cubes
  • 2 chicken stock cubes
  • 2 chicken stock cubes
  • 2 tbsp crushed cumin seeds
  • 2 tbsp crushed cumin seeds
  • 2 tbsp crushed cumin seeds

Equipment

bowlpanwooden spoonpotlid

Tips

  • Marinate the chicken overnight for best results.
  • Leave the rice to rest before serving.