Cricket Field Rice with Wicket-Winning Chicken
35 minutes
Indian/Indian Fusion
Serves 4-6
Bowl your family over with the perfect dish for a Cricket World Cup gathering! This recipe features aromatic basmati rice infused with fresh spinach, cilantro, and mint, creating a vibrant green hue of the rice reminiscent of the cricket pitch. This is perfectly paired with succulent, bright red tandoori chicken, symbolizing the fiery spirit of the game. Each bite bursts with savory goodness, making it an all-rounder hit that will score big on taste and keep everyone cheering for more.
Ingredients
For Cooking Rice
- Royal Basmati Rice, 1 cup
- Water, 4 cups
- Green Cardamom, 4
- Bay Leaf, 1 large
- Cinnamon Stick, 1 inch
- Oil, 1 tablespoon
- Salt, 1 teaspoon
For Green Paste
- Fresh Spinach, 1 cup, blanched
- Fresh Cilantro, ½ cup
- Fresh Mint Leaves, 10-15
- Garlic Cloves, 4-5
- Green Chilli, 2-3 (adjust to taste)
- Oil or Ghee, 2 tablespoon
- Onion, ½ cup, chopped
- Cumin Seeds, 1 teaspoon
- Garam Masala, 1 teaspoon
- Salt, to taste
- Lemon Juice, 1 tablespoon
Tandoori Chicken & Marinade
- Chicken thighs or drumsticks (bone-in, skinless), 1.5 lbs
- Plain Yogurt, 1 cup
- Lemon Juice, 1 tablespoon
- Cooking Oil, 2 tablespoon
- Tandoori Masala, 2 tablespoon
- Paprika or Kashmiri Chili Powder, 1 teaspoon
- Ground Cumin, ½ teaspoon
- Cayenne Pepper, ½ teaspoon (optional)
- Ginger Garlic Paste, 1 tablespoon
- Salt, 1 teaspoon (adjust to taste)
- Red Food Color, 1-2 drops (optional)
- Cooking Oil or Spray, for air frying
Preparation
Prepare the rice:
- Rinse the basmati rice in cold water until the water runs clear, then soak the rice for about 20-30 minutes.
- Bring water to a rolling boil in a pot. Add the whole spices, oil, and salt.
- Add the soaked rice and cook until soft (about 10 minutes). Drain and set aside to cool.
- Add the spinach leaves, cilantro, mint, garlic cloves, and green chilies to a blender. Blend until you get a smooth paste. If needed, add a little water to facilitate blending.
- Heat the oil or ghee in a large pan or pot over medium heat.
- Add the cumin seeds and fry for less than a minute until they start to sizzle.
- Add the chopped onion and fry until translucent.
- Add the green paste to the pan and cook for 3-4 minutes until the raw aroma disappears.
- Add the garam masala and salt to taste, then add the rice and lemon juice.
- Gently toss the rice in the green paste until all the rice grains appear green. Avoid cooking longer after you have added rice; otherwise, the green color will be reduced.
Prepare the tandoori chicken:
- In a large mixing bowl, combine the plain yogurt, lemon juice, vegetable oil, tandoori masala powder, ground cumin, paprika, cayenne pepper (if using), salt, red food color, and ginger-garlic paste. Mix well to form a smooth marinade.
- Make 2-3 cuts on each piece of chicken to allow the marinade to penetrate better.
- Add the chicken pieces to the marinade, tossing to ensure they are well coated.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, for best results.
- Preheat the air fryer to 400°F (200°C) for 2 minutes.
- Arrange the marinated chicken pieces in a single layer on the air fryer basket, shaking off any excess marinade.
- Air fry for 14-17 minutes, flipping halfway. Check for doneness: The chicken’s internal temperature should reach 165°F (75°C).
- Using tongs, remove the chicken from the basket and let it rest for a few minutes.
- Assemble the rice with the tandoori chicken and enjoy with raita on the side.
