Carrot Beriyani Rice with Chicken
Carrot Beriyani Rice with Chicken
| 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 |
- Marinate chicken pieces with ground garlic, AJI-SHIO® Flavoured Pepper and TUMIX® Chicken Stock Seasoning for 2 hours.
- Mix the washed rice with the grated carrots.
- Heat ghee in a rice cooker, add in cinnamon, cardamom, cloves, pandan leaf and sliced onion. Fry until onion turns brown.
- Add the chicken pieces, tomato and ingredients (A), stir-fry until aromatic.
- Add water and TUMIX® Chicken Stock Seasoning to taste, cook until the rice is cooked.
- Garnish with coriander leaves and fried onions.
AJI-SHIO® Flavoured Pepper Recipes
TUMIX® Chicken Stock Recipes
