Burnt Garlic Mexican Rice with Minced Chicken

Burnt Garlic Mexican Rice with  Minced Chicken

Cooking Time

Preparation Time : 30

Cook Time : 120

Total Time : 150

Ingredients

Serves 4

  • Long-grain white rice 2 cups

  • White onion,chopped 1 nos

  • Biryani Masala 1-2 tbsp

  • tomato 2 nos

  • Chicken broth 3 1/4 cups

  • Frozen Peas 1/4 cups

  • carrot 1/2 cups

  • Cauliflower Florets 1 cups

  • Olive oil 1 tbsp

  • Garlic cloves,minced 4 nos

  • Serrano chilies,minced seeded 1 tbsp

  • Salt to taste 1 tsp

  • Tomato Ketchup 2 tbsp

  • Spring Onions 2 nos

  • Fresh Cilantro Dressing 1 tsp

Directions

  • 01

    Heat oil in large saucepan over medium heat.

  • 02

    Add onion, garlic, and Serrano; sauté until onion is translucent, for about 5-7 minutes.

  • 03

    Add carrot, florets and pea, cook for 3-4 minutes.

  • 04

    Mix in rice; stir 2 minutes. Mix in broth and salt; bring to boil.

  • 05

    Reduce heat to low; cover and cook until rice is just tender and broth is absorbed, about 15 minutes.

  • 06

    Remove from heat. Add Ketchup & Let stand, covered, 5 minutes.

  • 07

    Transfer rice to bowl; cool to barely lukewarm, stirring occasionally, about 1 1/2 hours. Add Cilantro and spring onions to rice; toss to coat. Season with salt and pepper.

  • 08

    Serve hot : Burnt_Garlic_Mexican _Rice_with Masala yogurt.

Review

4.5

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