Indian chicken pilaf

Step 1/5

• 200 g basmati rice
• 20 g cilantro
• 1 onion
• 1 clove garlic
• 100 g carrot
• 350 g chicken breast
• 100 g green beans

• cutting board
• knife

Wash rice in cold water and set aside. Roughly chop cilantro. Finely dice onion and garlic. Peel carrot. Cut carrot, chicken, and green beans into bite-sized pieces.

Step 2/5

• 50 g butter

• large saucepan

In a large saucepan, sauté onion and garlic in butter over medium heat for approx. 2 – 3 min. Then, add chicken and sauté for approx. 5 – 7 min. until opaque. Set chicken aside.

Step 3/5

• 10 g cumin
• 10 g masala
• ½ tsp chili powder
• 10 g turmeric
• 50 g ginger
• 100 g yogurt

• fine grater

Grate ginger. Then, add cumin, masala, chili powder, turmeric, and ginger to pan. Sauté for approx. 1 – 2 min. Add yogurt, cook until it begins to boil, and then add rice.

Step 4/5

• 425 ml chicken stock
• salt
• pepper

• measuring cup

Add carrots and green beans to pan and sauté for approx. 3 – 5 min. Pour chicken stock into pan and season with salt and pepper. Bring everything to a boil and then reduce to low heat. Cover with a lid and cook for approximately 10 – 12 min. until rice is done.

Step 5/5

• 1 lemon

Return cooked chicken to pan. Add cilantro and lemon juice. Stir thoroughly. Enjoy warm with homemade naan bread.

Enjoy your meal!