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

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

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