Growing up in a small township popularly known as Biaba, hangei Nzhelele, Rice was only served with fried chicken, gravy, butternut, beetroot and salads _ for some unknown reason salads were usually caleslaw and potato salad. oh yes! Need I metion that was a meal to look forward to only on sundays - hahahaha. The meal is called seven colors. Before you come at me with your several ntoz, I dare you to try making a heartwarming receipe below.
Don't forget to share snaps and tag @NestleSA & @Fashioning_Modern_Africanism
VEGETABLE LOADED CHICKEN BIRYANI
INGREDIENTS
• Rice, basmati 750 g
• Olive Oil, extra virgin 40 ml
• Onion, white, diced 300 g
• Carrots, fresh, diced 100 g
• Bay leaf, dried 2 units
• Cardamom pods 3 units
• Cinnamon, fine 8 g
• Turmeric, fine 8 g
• Chicken breasts, skinless, boneless, diced 1200 g
• Curry paste, medium 100 g
• Maggi Chilli Sauce 60 ml
• Chicken stock, low sodium 2000 ml
• Peas, frozen 80 g
• Corn, frozen 80 g
• Green beans, fresh, sliced 80 g
• Coriander, fresh, roughly chopped 10
• Almonds, sliced, toasted 50 g
METHOD
1. Soak the basmati rice in warm water for 15 minutes, then rinse under cold water until the water runs clear. Set aside.
2. In a large saucepan with a lid heat the olive oil to a medium high heat.
3. Add the onions and carrots and fry for 3-4 minutes until they begin to soften.
4. Add the bay leaf, cardamom pods, cinnamon and turmeric and fry until fragrant.
5. Add the diced chicken, curry paste and Maggi Chilli sauce and stir to coat well. Fry until the curry paste becomes fragrant.
6. Add the rice into the pan and cover with the chicken stock. Bring to a simmer and secure a tight-fitting lid on top. Allow to cook covered over a medium heat for 8-10 minutes.
7. Quickly open the lid and add in the peas, corn and green beans. Stir well and cover immediately. Simmer over a low heat for another 5 minutes.
8. Turn off the heat and leave, covered for another 5 minutes.
9. Top with chopped coriander, toasted almonds and optional sweet onions*.
Chef’s Notes:
To prepare sweet onions simply fry 200 g of sliced onions over a medium heat for 8-10
minutes. Lower the heat and add 30 ml of Maggi Sweet Chili sauce. Fry until the onions
start to brown.