Today we make tandoori chicken and vegetable rice infused with black lime.
Ingredients:
For the chicken marinade:
1 chicken cut into quarters (scored)
3 tablespoons tandoori chicken masala (kuku spice)
1 teaspoon garlic mince
1 teaspoon ginger mince
200ml maziwa lala (sour milk)
Juice of 1 lemon
Salt to taste
4-5 tablespoons vegetable oil
Method:
Mix everything and let it marinate for about 30 minutes. In a pan over medium heat pan sear the chicken and cook until golden brown on both sides.
Place the chicken on another pan over low heat and cover. Steam until the chicken is completely cooked.
Retain the oil and gravy after sauteing the chicken, since it is the same pot you will use to make the rice.
For the rice:
1 onion, diced
1 teaspoon garlic ginger mince
1 capsicum, diced
1 tomato, diced
2 black dried limes (Limu Omani)
2 bouillon chicken cubes
Salt to taste
3 cups rice
4 cups water
1 bunch fresh coriander, chopped
Method:
Saute the onions until soft (use the same pot with the oils you used to fry the chicken). Add the garlic ginger mince, capsicum, and tomatoes.
Mix well. Add the black lime crumble to the chicken cubes and mix. Add the washed rice and two cups of water.
Arrange the cooked chicken over the rice. Add the remaining water and pour into the pan in which you steamed the chicken.
Mix well to flavour the water with the chicken gravy from the pan and make yourself an instant chicken broth.
Pour the broth into the pot with rice and the chicken and boil until the liquid is reduced. Cover with a tight lid, reduce heat to low and steam for about 15 minutes or until the rice is fluffy.
Remove the dried lime and serve on a platter to enjoy with the rest of the family. Garnish with coriander. Enjoy!
