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
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
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
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
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.
Step 5/5
Return cooked chicken to pan. Add cilantro and lemon juice. Stir thoroughly. Enjoy warm with homemade naan bread.
