Rainbow Rice Pilaf

Rainbow Rice Pilaf
  • 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)
  1. Marinate chicken with chilli powder and store in the fridge for 10 minutes.
  2. 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.
  3. Add in marinated chicken and stir until chicken is half cooked.
  4. Add Basmathi rice, carrot, capsicum, potato, green chilli and tomato. Stir well.
  5. Transfer fried ingredients into rice cooker.
  6. Add water dan cook until rice is fluffy but not too soft.
  7. Garnish with mint leaves and serve hot.
Back
Locate a Centre Request an Appointment