Chargrilled Chicken With Jeera Rice Recipe

About this recipe

Succulent, spiced chicken fillets grilled to perfection paired with fragrant jeera rice, making for a satisfying and wholesome lunch.

Ingredients

• 500 G Purima Raw Shelled Nuts
• 250 Ml Oatly Vanilla Custard
• 1L Unsweetened Almond Milk
• 150G Lazzat Foods Roasted Vermicelli 150g
• - Whole Foods Market Organic Cardamom Powder
• 1 Kg Tate & Lyle Granulated Sugar 1Kg
• - Chicken Breakfast Sausages
• 1 kg Basmati Rice
• - Cumin Seeds / Jeera Seeds-250 Gms
• 1 pack (200 g) Zoff Ginger-Garlic Paste
• 20 g Turmeric Powder
• - Red Chilli
• 45 g Garam Masala
• 250 ml Lemon Juice Concentrate
• - Coriander Powder
• 100 g Salt
• 1 ltr Pansari Tilsari Edible Vegetable Oil
• 1 kg Water Chestnuts
• 500Ml Habit Toasted Sesame Oil Cold Presses

Instructions

1. 1. Rinse the chicken fillets and pat them dry with a paper towel.
2. 2. In a bowl, mix ginger-garlic paste, turmeric, red chili powder, garam masala, lemon juice, and salt into a marinade.
3. 3. Coat the chicken fillets evenly with the marinade and let them rest for 15 minutes.
4. 4. Rinse the basmati rice under cold water until the water runs clear.
5. 5. Heat 1 tablespoon of oil in a pan and toast the cumin seeds until aromatic.
6. 6. Add the rinsed rice to the pan and stir gently for 1-2 minutes to coat with the cumin oil.
7. 7. Pour 300 ml of water into the pan, add salt, and bring it to a boil.
8. 8. Reduce the heat, cover, and let the rice simmer for 15 minutes until fluffy.
9. 9. Heat a grill pan with 1 tablespoon of oil and place the marinated chicken fillets on it.
10. 10. Grill the chicken fillets for 6-8 minutes on each side until cooked through and charred.
11. 11. Garnish the rice with chopped coriander leaves before serving.
12. 12. Plate the chargrilled chicken alongside the jeera rice for a balanced meal.