Monday, May 26, 2014

Saffron Rice with Spiced Chicken Skewer

Adding saffron really gives a sweet flavour to this rice dish! On the 2nd attempt I omitted the saffron (hehehe the spice is too expensive to use it often) and replaced with a little turmeric powder. Though by adding turmeric powder will also gives a golden yellow hue to the rice, it just lack the unique flavour.

Small quantity of saffron I've on hand, approx 5gm which I am able to use it for 3-4 dishes?

I love cooking basmatic rice in Happy Call Pan! 

Recipe source :
Ingredient (6 servings)
  • 2 cups basmati rice
  • 2 pinches saffron threads
  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 3.5 cups chicken stock
  • 1 tsp salt

  1. Rinse basmati rice thoroughly and soak in water for 30 mins. Drain well.
  2. Soak saffron in 1/4 cup hot water for 5 mins.
  3. Heat olive oil in a pan, sauté onion for 10mins until slightly caramelized and fragrant.
  4. Add drained rice and stir fry for one minute. Pour saffron liquid evenly over the grains and mix well.
  5. Add stock and salt and bring to boil. Cover lid and simmer over low heat for 15-20 mins, or until all the stock is absorbed and the rice is tender.
  6. Rest rice in pan for 10mins before fluffing it up and serve.

Spiced Chicken Skewers
Ingredient (20 skewers)
  • 600gm boneless chicken thighs, cut into 3cm cubes
  • 2 tbsp olive oil
  • 1 tsp fennel seeds, crushed
  • 1/2 tsp ground cumin
  • 1 tsp paprika
  • 1 garlic clove, crushed
  • 2 tsp pomegranate molasses
  • 1 tsp salt
  • 3/4 tsp black pepper
  • 20 wooden skewers, soaked in water prior to threading

  1. Combine chicken cubes, 1 tbsp oil, spices and seasoning and toss well. Marinate for at least 30mins or overnight.
  2. Thread about 3 chicken pieces onto each skewers. Heat 1 tbsp oil in a frying pan. Sear the skewers 3-4 mins each (in batches) till golden brown and lightly crisp. 

I am submitting this post to Asian Food Fest - Indian Subcontinent hosted by Chef and Sommelier

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