Have a taste blast with Zurbian Rice, which brings a flavor explosion! This tasty fusion of aromatic basmati rice and tender chicken, combined with a blend of spices, creates a perfect balance. Elevate the experience by pairing it with cool cucumber raita to make it even more special!
CHICKEN ZURBIAN RICE
Ingredients
750 grams chicken, cut into 2-inch pieces on the bone
2 cups basmati rice, soaked for 30 minutes and drained
2-3 tbsps oil
Salt to taste
1½ tsps red chilli powder
1 tbsp coriander powder
½ tsp turmeric powder
½ tsp cumin powder
1 tsp Arabic spice mix
4 small potatoes, peeled and halved
½ cup + 2 tbsps fried onions + for garnish
1 cup yogurt
8-10 garlic cloves
1 inch ginger, roughly chopped
2 tbsps chopped fresh mint leaves
2 tbsps chopped fresh coriander leaves
2 bay leaves
½ inch cinnamon
4-5 cloves
4-5 black peppercorns
4 tbsps freshly chopped coriander leaves
2 tbsps saffron water
2-3 tbsps melted butter
Fresh mint sprigs for garnish
Method
1. Heat oil in a nonstick pan, add chicken and sauté on high heat for 2-3 minutes.
2. Add salt, red chilli powder, coriander powder, cumin powder and Arabian spice mix, sauté for a minute.
3. Add potatoes and mix well. Cover and cook for 5-6 minutes.
4. Transfer ½ cup fried onions in a grinder jar. Add yogurt, garlic cloves and ginger and grind to a fine paste.
5. Add the yogurt mixture to the pan and mix well. Add mint, 2 tbsps coriander and 1 cup water and mix well. Cover and cook on medium heat for 5-6 minutes.
6. Heat sufficient water in a deep pan, add bay leaves, cinnamon, cloves, black peppercorns, salt and rice. Cook till rice is ¾ done.
7. Strain the rice and spread on the chicken layer. Sprinkle remaining coriander, remaining fried onions on top. Drizzle saffron water and melted butter on top.
8. Cover and cook on low heat for 10-15 minutes. Set aside for 10-15 minutes.
9. Transfer on a serving plate, garnish with mint sprig and fried onions and serve hot.
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