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Tandoori Chicken Pilaf in Rice Cooker

Coût $8.5, économiser $12

Source: Recommended by CookPal

  • 180 Min
  • 3 Portions
  • $8.5

INGRÉDIENTS

  • Main

    • 🍚 1 cup of soaked rice
    • 🍗 125g of chicken thigh
    • 🥦 40g of frozen mixed vegetables
    • 1 tsp of salad oil
    • 💧 Water as needed
    • 🧈 5g of salted butter

  • Tandoori Chicken Marinade

    • 10g of curry roux
    • 🥛 50g of unsweetened yogurt
    • 1/2 tbsp of soy sauce
    • 🍅 1 tsp of ketchup
    • 1/2 tsp of mayonnaise

  • Pilaf Seasoning

    • 20g of curry roux
    • 🧂 A pinch of salt

ÉTAPES

1

Chop the curry roux finely.

2

In a storage bag, mix the marinade ingredients (☆) with the chicken and massage. Marinate for about 1 hour.

3

Heat salad oil in a frying pan and cook the marinated chicken over medium heat until browned on both sides.

4

In the rice cooker, add the soaked rice, pilaf seasoning (★), and water up to the 1-cup mark. Stir and flatten the rice. Spread the mixed vegetables on top, then place the cooked chicken on top. Start the normal cooking cycle.

5

Once cooked, remove the chicken, add butter to the rice, and mix well. Cut the chicken into bite-sized pieces.

6

Serve the pilaf on a plate and place the chicken pieces on top.

NUTRIMENTS

Par portion

🔥

450

Calories

  • 25g
    Protéines
  • 50g
    Glucides
  • 15g
    Graisses

💡 Astuces

Use fresh vegetables instead of frozen for a crunchier texture.Adjust the curry roux quantity for desired spice level.Serve with a side of yogurt or raita for a cooling effect.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.