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Chicken Marinate:

Preparing Savoury Rice:

  • Ghee 200 g
  • Basmati, rice 2 kg
  • Ginger, minced
  • Garlic, minced
  • Chili, fresh 20 g
  • Water 1.8 l
  • Saffron 1 g
  • Pandan leaves, fresh 20 g
  • Lemongrass 20 g
  • Onion, julienne 400 g
  • Cardamom, whole 10 g
  • Bay Leaves 3 g
  • Cinnamon, whole 20 g
  • Clove, whole 2 g
  • Cumin, ground 5 g
  • Chinese 5 spice, ground 5 g
  • Black pepper, whole 5 g
  • Nutmeg 5 g
  • Evaporated milk 20 g
  • Coriander, fresh, finely chopped 80 g
  • Cashew nuts, toasted and whole 250 g
  • Raisins 250 g

To serve

  • Lime zest 30 g
  1. Chicken Marinate:

    • Portion each whole chicken into 8 or 10 pieces. Marinade using corn oil, Knorr Chicken Bouillon Powder, garlic, ginger, yoghurt and Knorr Lime Seasoning. Allow to absorb flavours for 12 hours minimum.
    • Place marinated chicken into casserole or oven dish and cook covered with lid or foil for 30 minutes.
    • Finally grill chicken uncovered for 10 minutes or until golden brown.
  2. Preparing Savoury Rice:

    • Sweat off the onions in ghee before adding the garlic, ginger and chilli and cook till soft.
    • Add the spices whole and ground, cook for 2 minutes to allow flavours and aromas to come through.
    • Add the lemongrass and Pandan leaves, cook for 3-4 minutes more.
    • Once all the ingredients are well mixed and cooking add evaporated milk and water. Crumble the Knorr Chicken Cubes into the pot and dissolve.
    • Finally add saffron and the un-soaked rice. Cover with a lid or foil and cook for 15 minutes on low to medium heat or until rice is tender.
    • Take 50% of the coriander, raisins and nuts and mix through the rice. Make sure to remove the pandan leaves and lemongrass before serving.
  3. To serve

    • Layer the chicken portions onto of the rice and sprinkle the additional nuts, raisins, lime zest and herbs. Garnish with fresh lime wedges.
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