Saffron Rice & Chicken
Savor the exquisite blend of tender chicken and aromatic saffron-infused rice in our delightful Saffron Rice & Chicken dish. Perfectly seasoned and expertly prepared, this flavorful combination promises to elevate your dining experience to new heights
- 31 - 60 Minutes
- Medium
- Serves 4-5 people
Method
Ingredients
Ingredients
- For the chicken:
- 500g chicken breast, cut in cubes
- 1 tsp salt
- ½ tsp ground black pepper
- ½ tsp paprika
- 1 tsp garlic granules
- 1 tsp onion granules
- 1 tbsp chilli sauce
- 3 tbsp lemon juice
- 2 tbsp Greek yoghurt
- 3 tbsp olive oil
- For the rice:
- 400g of Tilda Grand Rice
- 3 tbsp ghee
- 600ml boiling water (or enough to cover the rice)
- 1 tbsp salt
- 1 generous pinch of saffron in ¼ cup hot water
- Knob of butter
How to make Saffron Rice & Chicken
-
Begin my mixing the chicken cubes with all the ingredients for the marinade, ensuring the cubes are well coated. Allow the chicken to marinate for at least 30 minutes.
-
Meanwhile wash the Tilda Grand rice several times to remove any starch.
-
To a pot on medium heat, add the ghee and allow it to melt.
-
Next add the washed rice, salt and boiling water. Allow to boil for around 5 minutes.
-
Once the water has reduced, poke a few holes in the rice using the back of a wooden spoon to allow the rice to steam. Cover the rice pot with a cloth and tightly seal it with the lid. Allow to simmer on a low heat for 10 minutes.
-
To a ¼ cup of hot water, add a generous pinch of saffron. Pour this over the rice to give it a vibrant yellow colour.
