Indian chicken pilaf

Nutrition per serving

• Step 1/5

  
  • 100 g basmati rice
  • 10 g cilantro
  • ½ onion
  • ½ clove garlic
  • 50 g carrot
  • 175 g chicken breast
  • 50 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

  
  • 25 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

  
  • 5 g cumin
  • 5 g masala
  • ¼ tsp chili powder
  • 5 g turmeric
  • 25 g ginger
  • 50 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

  
  • 212½ 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.

• Step 5/5

  
  • ½ lemon

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