RECIPE 13: Chicken Kebab with Saffron Rice
RECIPE 13: Chicken Kebab with Saffron Rice
Ingredients: Serves 4
- Saffron Rice
- 2 Cups Rice (Preferably long grain Basmati)
- 4 Cups water
- Pinch of saffron
- 2 tsp oil
- 2 Bay leaves
- Salt to taste
Chicken Kebab:
- 350 grams boneless chicken
- ½ tsp Ginger paste
- ½ tsp Garlic paste
- 1 tbsp lemon juice
- ¼ tsp turmeric powder
- ½ tsp chili pepper powder
- ½ tsp cumin powder
- Pinch of Saffron
- ½ tsp Garam masala powder (Indian spice mix)
- 2 tbsp Greek yogurt
- 2 tbsp oil
- Salt to taste
Method:
Saffron rice:
1. Wash rice until water runs clear.
2. Soak saffron in 2 tsp water.
3. In a pan heat oil add the bay leaves and rice. Sauté it for a min.
4. Add boiling water (do not add cold water), salt and saffron. Stir well and cook for 12-15 mins
until most of the water is absorbed and rice is al-dente.
5. Reduce the heat to minimum, cover and cook for another 5 mins.
6. Turn off the heat and gently fluff up the rice grains using a fork.
7. Optional: Serve with some caramelized onions.
Chicken Kebab:
1. Dice chicken 2-inch cubes and marinate with the above ingredients. Marinate for minimum 30
minutes. (Can be marinated overnight)
2. Thread the pieces of chicken on to a skewer (You can use metal or bamboo skewers)
3. Cook this over barbeque, grill or in an oven for 10-12 mins until cooked and surface appears
slightly charred.
4. Serve with saffron rice and sauce or gravy of your choice