Kebab con Arroz Basmati
- 31 - 60 minutos
- Sirve 4
- 300 g minced chicken meat
- 1 large onion chopped
- 1 2-inch piece of minced ginger
- 2 minced garlic cloves
- 1 chopped green chile
- 1 teaspoon ground cayenne
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon garam masala
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 egg
- 1 tablespoon Greek yogurt
- 1 tablespoon of oil
- For the rice:
- 240 g Tilda-Sundari basmati rice
- 1 carrot
- 1 leek
- 500 ml of chicken broth
- 25 g of raisins
- Zest of half an orange
- 25g of pine nuts
- ½ teaspoon paprika
- ½ tablespoon honey
- Extra virgin olive oil
- For the raita (yogurt sauce):
- 2 Greek yogurts
- The juice of ½ lemon
- ½ chopped cucumber
- 2 tablespoons minced mint
- a pinch of salt
Mix all the ingredients except the yogurt and the oil and let it rest for 20 minutes in the fridge.
Divide the seasoned meat into 8 parts and skewer lengthwise on bamboo sticks .
Let the kebabs cool for another 20 minutes in the fridge.
Brush the kebabs with yogurt and oil and cook them on the grill until golden.
For the rice: Wash the rice 2 or 3 times and drain.
Cut the carrot and leek into julienne strips and fry in a non-stick pan with three tablespoons of oil, until soft.
Add salt , raisins , pine nuts , orange zest , paprika , cumin and stir for three minutes.
Add the rice, fry a little and add the honey .
Add the chicken broth and cook the rice for 10 minutes and let it rest for 5 minutes.
For the yogurt sauce: Mix the yogurt with the cucumber , mint and salt in a bowl.
Serve the kebabs accompanied by rice and yogurt sauce on top.