Reshmi Kabab with Royal® Basmati Rice
40 Minutes
Persian
Serves: 4
Treat yourself to the zesty and savory blend of flavors in this Reshmi Chicken with Royal® Basmati Rice with Turmeric and Za’atar recipe!
Ingredients
1 cup Royal® Basmati Rice
1 3/4 cups water
Pinch of salt
1/2 cup almonds
1 cup cilantro (fresh)
1 large onion, chopped
2 tablespoons garlic paste
1 tablespoon ginger paste
Salt and Pepper, to taste
1 lemon (juiced)
1/2 cup whole milk yogurt
2 1/4 pounds boneless, skinless chicken breast cut into 2-inch cubes
2 tablespoons GrapeOla® Grapeseed Oil
Preparation
- Combine Royal® Basmati rice, water and pinch of salt in a medium sauce pot with tight-fitting lid.
- Bring to a boil, then reduce heat to simmer and cover.
- Cook for 15-20 minutes, or until water is absorbed.
- In a food processor, mix the almonds, coriander, onion, ginger and garlic paste.
- Grind to form a smooth paste.
- Add salt to taste, then lemon juice and mix well.
- In a large bowl, pour the paste and yogurt over the chicken and mix well to coat all the pieces.
- Cover and allow to marinate in the refrigerator for 24 hours.
- Put the marinated chicken pieces on skewers and grill. Lightly brush with GrapeOla® Grapeseed oil to prevent sticking.
- When the chicken is cooked, remove from the skewers and serve with thinly sliced onions, warm Royal® Basmati Rice, and hot naans.
