Ingredients 19 items

  • For the rice:
  • 2½ cups basmati rice or 400 g, washed
  • 3½ cups or 875 ml of water
  • For the chicken:
  • 3 tablespoons ghee
  • 1 medium onion or 125 g, sliced
  • 2 cloves garlic crushed
  • 1 teaspoon grated ginger
  • 500 g skinned chicken breast fillet
  • 2 cubes MAGGI Chicken Stock
  • 2 medium tomatoes or 300 g, peeled and pureed
  • ½ cup yoghurt or 125 ml
  • 1 teaspoon lemon juice
  • 2 tablespoons tomato paste
  • 1½ tablespoon ground garam masala
  • ½ teaspoon ground turmeric
  • 2 tablespoons chopped coriander leaves
  • 2 tablespoons chopped fresh mint
  • 1 pinch saffron filaments soaked in ¼ cup or 60 ml of water

How to prepare

  1. Place rice, and water in a medium saucepan and cook with stirring until it boils. Cover and simmer for 15 minutes or until rice is cooked. Remove from heat and spread over a large platter to cool slightly.
  2. Meanwhile, heat ghee in a large saucepan, cook onion with stirring for 4-5 minutes or until golden brown. Add garlic and ginger and stir until fragrant. Add chicken and stir until it’s cooked.
  3. Add MAGGI Chicken Stock cubes, tomato, yogurt, lemon juice, tomato paste and spices. Bring to boil and simmer for 10 minutes. Remove from heat and set aside.
  4. In a medium pot, place half the quantity of the prepared rice and the chicken mixture on top. Sprinkle the chopped coriander and mint over the chicken mixture and cover the top with the remaining rice.
  5. Pour the saffron water on top. Cover firmly with the pot lid and cook over low heat for 30 minutes or until rice is completely cooked.

Nutritional informations

Questions ? Ask a specialist

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