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Ingredients 17 items

  • ¼ cup wild rice or 50 g
  • 1 tablespoon Vegetable oil
  • 1 small Onion or 100 g, chopped
  • 350 g boneless and skinned chicken breasts, cut into cubes
  • 2 cloves Garlic, crushed
  • 1 stick Celery or 30 g, sliced
  • 1 medium Carrot or 100 g, cut into cubes
  • 1 medium Zucchini or 100 g, sliced
  • 2 tomatoes or 300 g, peeled and cut into small cubes
  • 2 cubes MAGGI Less Salt Chicken Stock
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon white ground pepper
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon ground coriander
  • 3 cups boiling water or 750 ml
  • 1½ cups basmati rice or 300 g

How to prepare

  1. Boil wild rice with water for 40 minutes, strain and cool.
  2. Meanwhile, warm oil and fry chopped onions for 2 minutes. Add chicken cubes, garlic, celery, carrot cubes and zucchini slices and stir for 5 minutes. Add tomato cubes, MAGGI Less Salt Chicken Stock cubes and spices. Stir and simmer for another 5 minutes.
  3. Add Basmati rice and water with stirring occasionally until it boils. Cover and simmer on low heat for 20-25 minutes or until rice becomes tender. Mix with boiled wild rice and serve.

Nutritional informations

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