Tandoori Chicken Skewers with Smoked Onion Rice
A colourful and engaging dish that pairs tender tandoori-style chicken skewers with aromatic smoked onion rice. Familiar flavours and an appealing presentation make this a strong addition to school menus.
- 0-30 minutes
- Easy
- Serves 10
Method
Ingredients
Ingredients
- 500g Tilda Basmati Rice – rinsed
- 25g Essential Cuisine Light Vegetable Stock Mix
- 2 Large onions finely diced
- 1 Tablespoon olive oil
- 1 Teaspoon garlic puree
- 1 Cinnamon stick
- 50g Essential Cuisine Indian Inspired Rogan Josh Seasoning
- 1 Litre Cold water
- 20 Cooked Tandoori Chicken Skewers
- 30g chopped coriander
- 30g Chopped spring onions
- Zafron Yoghurt and Mint Dressing for dipping
Method
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Sauté the diced onions in the olive oil over a medium heat until soft and lightly golden, approximately 8–10 minutes.
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Add the garlic purée, cinnamon stick, Inspired Rogan Josh Seasoning and Light Vegetable Stock Mix. Stir well and cook for 1–2 minutes to release the aromas.
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Add the Tilda Basmati Rice and 1 litre of cold water. Bring to the boil, then reduce to a low heat, cover with a lid and cook for 10–12 minutes without lifting the lid.
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Remove from the heat and allow to stand, covered, for 5–10 minutes. Fluff the rice gently with a fork and remove the cinnamon stick.
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Heat the tandoori chicken skewers until piping hot and core temperature reaches above 75°C.
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Divide the rice between serving plates, arrange the tandoori chicken skewers over the rice, and serve with Zafron Yoghurt & Mint Dressing on the side. Garnish with chopped coriander and spring onions.