Rainbow Rice Pilaf
No. of serving: 2 | Preparation time: 15 minutes | Cooking time: 20 minutes
Nutritional Facts Per Serving
- Energy: 452 kCal
- Protein: 19g
- Fat: 17g
- Total Carbohydrates: 54g
- Dietary Fibre: 3.9g
- Phosphorous: 234mg
- Potassium: 593mg
- Sodium: 58mg
Ingredients:
- 120 g/1 chicken breast chicken pieces, cut into bite-size
- 1⁄2 cup basmati rice (raw), rice is washed and kept aside
- 1⁄2 cup carrots, cut into bite-size
- 1⁄2 cup bell pepper, cut into bite-size
- 1 small potato, cut into bite-size pieces
- 1 piece green chilli, cut in half
- 1 piece tomato (medium), cut into bite-size pieces
- 1 piece onion, chopped
- 5cm length ginger, sliced
- 1 cinnamon stick; use whole
- 2 pieces star anise; use whole
- 2-3 pieces of cardamom; use whole
- 2-3 pieces clove; use whole
- 2 pieces bay leaf
- 4 pieces mint leaf
- 1 teaspoon chilli powder
- 3 dessertspoon cooking oil
- 1 1⁄2 cup drinking water
Instructions
- Marinate chicken pieces with chili powder and keep in refrigerator for10 min.
- Heat oil over pan in medium heat. Saute onion, ginger and all dry whole spices (i.e. cinnamon, star anise, cardamom, clove, and bay leaf ) until the onion becomes translucent.
- Add in the chicken pieces. Stir until the chicken is sealed.
- Add in Basmati rice, carrots, bell peppers, potatoes, green chilies, and tomatoes. Saute the mixture until it is mixed well.
- Transfer the mixture into a rice cooker.
- Add enough water and cook the rice until it is fluffy and not too flabby.
- Garnish with mint leaves and serve when it is still hot.
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