1 chicken cube
115g mashed tomatoes in a tin or 3 red tomatoes
1 tbsp chicken lard oil (optional)
60g tomato puree
1 knotted screwpine leaf
810ml water
salt to taste
Make into a paste
75gm red onions
11g garlic
Wash basmati rice and soak for 20mins. Drain in a colander.
Heat a skillet or non-stick pan, pour in 1 tbsp oil plus the chicken lard oil. Once the oil is hot, add in the rice. Fry the rice until it turns lightly brown. Then mix in the ground paste, tomato puree and mashed tomatoes. Stir to combine. Cook for about two minutes. Transfer the rice in a rice cooker. Pour in the water, followed by salt and knotted screwpine leaf. Crumble in the chicken cube. Give a stir. Cook until done in the rice cooker. Once it goes to warm, give a stir with a wooden spoon. Discard the screwpine leaf and serve with any chicken dishes that you like.
Note: The water measurements vary based on the type of rice you are using.
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