Nafeesa Saleh

1 year ago | 1 minute to read

Smokey Spanish Rice

00:25

Nonveg

458kcal

Protein

31gm

Fat

12gm

Carbs

56gm

Ingredients

Chicken boneless- 100gm
Ginger- 5gm
Garlic - 5gm
Butter - 10gm
Tomatoes- 50gm
Onion - 50gm
Carrot - 30gm
Capsicum- 30gm
Dry spices - turmeric powder, red chilly powder, cumin powder, coriander powder and garam masala, salr
Broad beans - 50gm

Direction

Step-1

Cut the chicken into small pieces and marinate it with ginger garlic paste and 1 tsp of turmeric powder (you may use fresh turmeric)

Step-2

Meanwhile, chop all the veggies. I have used electric chopper. Cut the veggies into big chunks and pulse it in a mixer twice or thrice. Also, boil the broad beans and keep it aside

Step-3

Now, in a pan add the marinated chicken and let it cook for about 7 to 10 minutes.

Step-4

Meanwhile, in a large skillet, add butter, melt it and add all chopped veggies and let it saute on low flame for about 5 minutes. Add all dry spices, mix it well and let it saute more for another 2-5 minutes.

Step-5

Also, boil the rice and strain the excess water and keep it aside.

Step-6

Once the veggies cook half through add chicken, beans and rice and mix all well.

Step-7

Add little water (1/4th cup) and cover the lid of the skillet and let it cook for another 5 minutes.

Step-8

Top it with basil/coriander leaves and serve hot😋

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