Rainbow Rice Pilaf
Ingredients
- 120 g / 1 piece chicken breast, cut into small cubes
- 1 cup of basmati rice, washed and put aside
- ½ cup of carrot, cut into small cubes
- ½ cup of capsicum, cut into small cubes
- 1 small potato, cut into small cubes
- 1 green chilli, halved
- 1 medium sized tomato, cut into small cubes
- 1 onion, diced
- 5cm ginger, sliced thin
- 1 stick of cinnamon
- 2 star anise
- 2-3 cardamon
- 2-3 cloves
- 2 pieces of bay leaves
- 4 pieces of mint leaves
- 1 teaspoon of chilli powder
- 3 teaspoon of cooking oil
- 1½ cup of water (mineral / filtered)
Instructions
- Marinate chicken with chilli powder and store in the fridge for 10 minutes.
- Heat oil in the frying pan. Add in onion, ginger and all dried herbs (cinnamon, cardamon, star anise, cloves and bay leaves) and fry until onion is soft and translucent.
- Add in marinated chicken and stir until chicken is half cooked.
- Add Basmathi rice, carrot, capsicum, potato, green chilli and tomato. Stir well.
- Transfer fried ingredients into rice cooker.
- Add water dan cook until rice is fluffy but not too soft.
- Garnish with mint leaves and serve hot.