Aromatic Saffron Chicken And Coconut Milk Rice Recipe

Cooking Directions

• STEP 1.In a bowl, combine the chicken with yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt. Mix well and let it marinate for at least 30 minutes.
• STEP 2.Heat oil in a large pan over medium heat. Add the marinated chicken and cook until it is browned on all sides.
• STEP 3.In a separate pot, heat ghee and add cumin seeds, bay leaves, and cinnamon stick. Cook until fragrant.
• STEP 4.Add the soaked basmati rice to the pot and sauté for a few minutes. Then, add coconut milk, water, saffron strands, and salt. Bring to a boil.
• STEP 5.Reduce the heat to low, cover the pot, and let the rice cook for about 15-20 minutes or until it is tender and the liquid is absorbed.
• STEP 6.Once the rice is cooked, fluff it with a fork and remove the cinnamon stick and bay leaves.
• STEP 7.Serve the saffron chicken over the coconut milk rice and garnish with fresh cilantro. Enjoy!

Cooking Tips

• Make sure to marinate the chicken for at least 30 minutes to allow the flavors to penetrate.
• Soak the basmati rice for about 30 minutes before cooking to ensure fluffy and separate grains.
• For a richer flavor, you can add some fried onions and cashews to the rice before cooking.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the chicken and rice in a microwave-safe dish and heat until warmed through.
• Serve the saffron chicken and coconut milk rice with a side of raita or cucumber salad for a complete meal.