Recipe

Chicken Kababs and Yellow Rice

Chicken Kababs and Yellow Rice

  • Servings: 4-6
  • Total Time:

Ingredients

CHICKEN KABABS

  • 2 pounds boneless chicken breast or thighs, cut in small cubes
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon coriander powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon garam masala or all spice powder
  • 1 tablespoon onion powder
  • 1 tablespoon paprika
  • Juice of one lemon
  • 1/2 cup plain yogurt
  • 2 tablespoons tomato paste
  • 1 tablespoon olive oil

YELLOW RICE

  • 2 cups Royal Chef’s Secret Long Grain Basmati Rice
  • 3 cloves of garlic, crushed
  • Half a teaspoon salt
  • 1/4 teaspoon turmeric powder
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 small cinnamon stick
  • 1 small bay leaf
  • 2 cups chicken broth
  • 6-7 threads of saffron, crushed and bloomed in 2 ice cubes until melted.

Instructions

CHICKEN KABABS

  1. Marinate the chicken cubes in all the mentioned ingredients for at least 2 hours.
  2. Skewer the chicken tightly using bamboo skewers. Bring to room temperature, and then grill on medium high heat for 5-6 minutes on each side until fully cooked and golden.
  3. Grill some thick cut onions, bell peppers, and green chilies on the side of the pan.

YELLOW RICE

  1. Heat a wide pot. Add butter, olive oil, the whole spices, and garlic.
  2. Sauté until the garlic is fragrant. Add the rice, salt, turmeric, and saffron and toast for a few minutes.
  3. Add chicken broth and 2 cups of hot water and bring to a rolling boil. Lower the heat, cover and cook on low heat for 15-18 minutes until the water has evaporated and the rice is fluffy and cooked through.
  4. Plate the rice, and top with the skewered chicken kababs and grilled veggies. Serve with white sauce and red sauce. Enjoy!