1 h 20 min
20 min
1 h
4 ×
380 g Laila basmati rice
1 medium (cut in 2 pieces in half, or whole) Chicken with skin
3 tbsp KTC sunflower Oil
1 medium finely chopped Onion
105 g Peas
115 g Carrots
2 tbsp Butter
1 tbsp Tumeric
2 tbsp Dunns River all-purpose seasoning
1 tbsp Tropics chicken seasoning
1 tbsp Garlic powder
1 tbsp Ginger powder
Salt & pepper: to taste
1 tbsp Cinnamon powder
20 g Slivered or Sliced almonds
34 g Cashews/ pine nuts
1 L Chicken/ veg stock
This Ramadan, Asda has partnered with Zubda Malik of @Kitchen_diaries_by_Zubda to create some inspiring recipe content which would add variety to your Iftars and Suhoors.
These recipes have flavours of South Asia, Middle East and the Mediterranean which have been specially created with all the ingredients shopped under one roof at Asda. At Asda we always endeavour to bring products and brands to the shoppers which are relevant to them and help them observe their celebrations and festivities with full fervour.
Method
- Heat the oil in a pot, add finely chopped onions, and sauté.
- Add chicken pieces, all-purpose seasoning, chicken seasoning, turmeric, ginger and garlic powder. Fry for 4-5 mins until the colour changes.
- Add carrots and peas. Mix it well and sauté for another 2 mins.
- Pour chicken/vegetable stock and bring it to a boil.
- Cover and cook until the chicken is almost tender.
- Take out the chicken, place it on a baking tray, and boil for 15 minutes at 170°C or until it's slightly golden brown.
- Add 1 cup of boiling water if required to the pot (sometimes the water dries up quickly depending on the size of the pot)
- Add rice, cinnamon powder, salt and pepper. Give it a stir and let it simmer on low to medium heat for about 20 mins until the rice is cooked through and the water has evaporated. Fluff the rice gently with a fork and place the butter cube on top and let it melt.
- In a separate pan, roast the almonds and cashews until golden brown.
- Plate the rice and top it with the cooked chicken. Then, garnish with the toasted almonds & cashews.