Go back

Simple yellow rice with grilled chicken

1 of 2

Ingredients

  • 1 baby chicken, cut into eight pieces
  • 3 tbsp tandoori powder
  • 2 cups rice
  • 2 tbsp olive oil
  • 4 medium sized onions, peeled and chopped
  • 4 garlic cloves, peeled and minced
  • 1.5 tsp salt
  • 1 tsp turmeric
  • 1 pinch saffron
  • 3 cups boiling water
  • 1 tbsp vegetable oil
  • 1 handful cashew nuts for decoration
Cuisine:
  • Cooking Time
    20-30 mins
  • Serving
    Serves 6
  • Skill Level
    Easy

Directions

This really is a deliciously simple meal to make, little effort and lovely results!
  1. Prepare the chicken by covering it in the tandoori powder, then placing it in a grill or an oven on high heat until cooked (should take 20 mins)
  2. In the meantime, rinse the rice a few times until the water is no longer cloudy - then set aside
  3. In a pot, add the olive oil over medium heat, once hot, add the chopped onions and minced garlic and mix until the colour of the onions begins to change (5-8 mins)
  4. Whilst the onions are cooking, add a pinch of saffron to one cup of the boiling water and set aside
  5. Once the onions are done, add the salt and turmeric and mix well. Add the drained rice to the pot, followed by the saffron water and the remaining cups of boiling water. Mix gently and bring to the boil. Once this occurs, reduce the heat to low, cover and leave for 15 mins - or until the rice is cooked. Fluff with a fork, then take off the heat and leave covered for a further 5 mins
  6. For the decoration, heat the oil in a small pan over medium heat. Add the cashew nuts and keep mixing to avoid any nuts burning. Once the nuts have become golden, remove onto kitchen paper to absorb the excess oil ready to be used as decoration
  7. Add the rice to the serving dish, and decorate with the chicken pieces and cashew nuts

I served this with salad, but it would also go well with yoghurt or any sauce like a curry/stew. Either way, it is sooo easy to make and so delicious! Enjoy :)

Comments

There are no comments for this recipe. Be the first to comment.
Leave a comment
Leave a reply to