THE PEET-POT CHICKEN

(Our Play on One-Pot Chicken Rice)

THE PEET-POT CHICKEN

Ingredients: 300g Basmati Rice (washed), 400g Chicken thighs (chunks), 1 tsp Turmeric, 1 tsp Garam masala, 1 tsp Salt, 600ml Boiling water...

Ingredients

  • 300g Basmati Rice (washed)
  • 400g Chicken thighs (chunks)
  • 1 tsp Turmeric
  • 1 tsp Garam masala
  • 1 tsp Salt
  • 600ml Boiling water

Cooking Method

  1. The Scorch Fry chicken in oil on high heat until the edges are charred brown.
  2. The Bloom Add spices and a 20ml splash of water to turn the oil into a yellow paste.
  3. The Grains Add rice to the pot; stir for 1 minute until every grain is glistening in spiced oil.
  4. The Steam Add boiling water; cover tightly and cook on lowest setting for 15 minutes.
  5. The Final Flourish Fluff with a fork and top with fresh coriander.

Cuisine: Indian

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