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Tandoori chicken kebabs with fragrant rice
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Prep Time:
10 minutes
Cook Time:
12 minutes
Total Time:
22 minutes
Ingredients:
  • 2 tsp whole coriander seeds
  • 2 tsp whole cumin seeds
  • 2 cloves garlic, peeled
  • 20.00 ml coarsely grated fresh ginger
  • Pinch salt
  • Pinch saffron threads
  • 20.00 ml ghee
  • 400g white rice
  • 500ml chicken stock
  • 82.50 ml fresh coriander leaves, chopped
  • 8 tandoori chicken kebabs
  • Indian style chutney to serve
Instructions:
  • Toast coriander and cumin seeds in a small frying pan over low heat until fragrant. Combine the toasted seeds with garlic, ginger, and salt in a mortar, then grind into a smooth paste using a pestle. Mix in saffron threads and ¼ cup warm water, let infuse for 10 minutes.
  • In a medium saucepan, melt the ghee. Stir in the rice until coated with ghee. Add the spice mixture and stock, bring to a boil, then cover with a tight-fitting lid. Simmer without stirring for 12 minutes. Turn off the heat and let the rice steam for an additional 10 minutes. Finally, uncover, stir in the coriander, and enjoy!
  • Grill kebabs on a hot, oiled grill for 2 minutes per side, or until fully cooked. Serve with rice and chutney.

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