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
- cutting board
- knife
- large saucepan
- fine grater
- measuring cup
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