rice ... burnt
Servings: 4
ingredients:
- 200 g rice
- 3 tbsp butter (divided)
- 3 tbsp peanut oil (divided)
- 300 g chicken (boneless)
- 1 onion (about 100 g)
- 3 carrots (about 200 g)
- 200 g cauliflower (net - trimmed)
- 100 g frozen peas
- 2-3 cloves of garlic (minced)
- 1 tsp ginger (minced)
- 1 tsp mixed spice (see notes for ingredients)
- 1 packet saffron
- ¼ tsp ground cardamon
- ¼ tsp ground cumin
- ¼ tsp ground coriander
- 1 bay leave
- 100 g Greek yoghurt
- some tbsp water
- salt & pepper (to taste)
for the topping:
- Greek yoghurt (optional)
equipment:
- pan w/ close fitting lid
how to:
- Cook the rice for about 10 min; drain it & set aside.
- Mranwhile: cut the chicken into small (bite-size) pieces & fry them in 1 tbsp butter & 1 tbsp peanut oil for about 10 min. Set aside.
- Trim & peel the onion; chop it.
- Peel ginger & cloves of garlic & mince them.
- Fry the onion, the ginger & the garlic in 1 tbsp butter & 1 tbsp peanut oil for about 5 min.
- Trim & peel the carrots; chop them.
- Trim & chop the cauliflower.
- Add all the spices to the onion mess & mix well. Add some water if it's too sticky.
- Add the carrots, the cauliflower & the peas to the onion mess & mix well.
- Fry for about 15 min. Add some water if it's too sticky. At the end all the water has to be vanished ...
- Fill the vegetables in a bowl & add the yoghurt. Mix well. Discard the bay leaf.
- Combine the chicken & the vegetables & mix well.
- Cover the bottom of the pan w/ a fitting sheet of baking parchment. Add 1 tbsp peanut oil & 1 tbsp butter.
- Add half of the cooked rice.
- Add the chicken vegetable mess.
- Add rest of the rice & make some steam holes.
- Cover the pan w/ a close fiiting lid & let it cook slowly for about 40 min. Don't lift the lid, don't disturb the mess.
- When ready: mix the layers roughly - don't break up the crispy (aka burnt) rice on the bottom too much! (Discard the baking parchment!)
- Serve w/ a dollop of Greek yoghurt.
Notes
Prep Time: It's the time for preparing the chicken & the vegetables as well as preparing the pan.
Cook Time: It's the time for the rice, the chicken & the vegetables as well as the mixed rice in the closed pan.
Onion & carrots: the amounts are before trimming, peeling etc.
Cauliflower: it's the net amount after trimming.
Garlic: I had very small cloves of garlic; adjust to your preference.
Mixed spice: It's cinnamon, coriander, caraway, ginger, cloves, nutmeg - all ground. You may substitute mixed spice for garam masala.
You may store leftovers in your fridge for some days & reheat in your microwave.
Sorry: no experience w/ freezing.