Indian chicken pilaf
Difficulty
Medium đź‘ŤIngredients
| 200 g | basmati rice |
| 20 g | cilantro |
| 1 | onion |
| 1 clove | garlic |
| 100 g | carrot |
| 350 g | chicken breast |
| 100 g | green beans |
| 50 g | butter |
| 10 g | cumin |
| 10 g | masala |
| ½ tsp | chili powder |
| 10 g | tumeric |
| 50 g | ginger (grated) |
| 100 g | yogurt |
| 425 ml | chicken stock |
| 1 | lemon (juice) |
| salt | |
| pepper |
Utensils
- large saucepan
- measuring cup
- fine grater
- cutting board
- knife
Enjoy with
Shiraz, Australia
An Australian Shiraz, with its spicy notes and mild earthiness, wonderfully complements the rich array of spices typically found in Indian fare.
Nutrition per serving
319
27g
14g
21g
Step 1/5
- 200 g basmati rice
- 20 g cilantro
- 1 onion
- 1 clove garlic
- 100 g carrot
- 350 g chicken breast
- 100 g green beans
- cutting board
- knife
Wash rice in cold water and set aside. Roughly chop cilantro. Finely dice onion and garlic. Peel carrot. Cut carrot, chicken, and green beans into bite-sized pieces.
Step 2/5
- 50 g butter
- large saucepan
In a large saucepan, sauté onion and garlic in butter over medium heat for approx. 2 – 3 min. Then, add chicken and sauté for approx. 5 – 7 min. until opaque. Set chicken aside.
Step 3/5
- 10 g cumin
- 10 g masala
- ½ tsp chili powder
- 10 g turmeric
- 50 g ginger
- 100 g yogurt
- fine grater
Grate ginger. Then, add cumin, masala, chili powder, turmeric, and ginger to pan. Sauté for approx. 1 – 2 min. Add yogurt, cook until it begins to boil, and then add rice.
Step 4/5
- 425 ml chicken stock
- salt
- pepper
- measuring cup
Add carrots and green beans to pan and sauté for approx. 3 – 5 min. Pour chicken stock into pan and season with salt and pepper. Bring everything to a boil and then reduce to low heat. Cover with a lid and cook for approximately 10 – 12 min. until rice is done.
in Berlin