Recipe
Chicken Kababs and Yellow Rice
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
- Marinate the chicken cubes in all the mentioned ingredients for at least 2 hours.
- 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.
- Grill some thick cut onions, bell peppers, and green chilies on the side of the pan.
YELLOW RICE
- Heat a wide pot. Add butter, olive oil, the whole spices, and garlic.
- Sauté until the garlic is fragrant. Add the rice, salt, turmeric, and saffron and toast for a few minutes.
- 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.
- Plate the rice, and top with the skewered chicken kababs and grilled veggies. Serve with white sauce and red sauce. Enjoy!