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Carrot Beriyani Rice with Chicken

Ingredients:
2 cups Basmati rice, washed
1½ big Carrot, grated roughly
3 tbsp Ghee
1 inch Cinnamon
2 pcs Cardamom
1 pcs Cloves
1 Pandan leaf
1 big Onion, sliced
2 Tomato, cut into small cubes
2½ cups Water
1 tbsp TUMIX® Chicken Stock Seasoning
Chicken and marinade ingredients:
½ bird Chicken, cut into 6 pieces
5 pips Garlic, ground finely
½ tsp AJI-SHIO® Flavoured Pepper
½ tbsp TUMIX® Chicken Stock Seasoning
Ingredients A: ground finely
10 Green chillies
½ tsp White pepper seeds
2 tsp Cumin seeds
Ingredients: garnishing
1 bunch Coriander leaf (cut into ½)
25 g Fried onion for garnishing
Method
  1. Marinate chicken pieces with ground garlic, AJI-SHIO® Flavoured Pepper and TUMIX® Chicken Stock Seasoning for 2 hours.
  2. Mix the washed rice with the grated carrots.
  3. Heat ghee in a rice cooker, add in cinnamon, cardamom, cloves, pandan leaf and sliced onion. Fry until onion turns brown.
  4. Add the chicken pieces, tomato and ingredients (A), stir-fry until aromatic.
  5. Add water and TUMIX® Chicken Stock Seasoning to taste, cook until the rice is cooked.
  6. Garnish with coriander leaves and fried onions.

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