Chicken & Veggie Rice with Raisins and Currants

Name: Chicken & Veggie Rice with Raisins and Currants
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Asian
Ingredients: 1kg Breast Chicken; 3tbs Ghee; 1.5L Boiling Water; 1 Onion; 3 Garlic Cloves; 6 Bay Leaves; 4 Star Anise; 2tsp Salt; 1 tsp Black Pepper; 1tsp Garlic Powder; 1tsp Onion Powder; 1tsp Turmeric; 1tsp Sweet Paprika; 1 tsp Kabsi Spice; 1tbs Chicken Stock Powder; 1/2tsp Cumin; 3 Cups Basmati Rice; 1/2 Cup Canola Oil; 1 Large Onion (finely chopped); 2 Cloves crushed Garlic; 1tsp Crushed Ginger; 500g Veggies (Peas, Corn & Carrot); 1 heaped tbs Tomato Paste; 2tsp Turmeric; 1tsp Kabsi Spice; 2tsp Salt; 1 Cup Raisins; 1 Cup Currants; Lebanese Bread; Greek Yogurt

16 steps

Prep:10minCook:1h

This Rice consists of juicy, tender shredded Chicken, a mix of veggies and let’s not forget the Raisins & Currants that take it to another level! Filled with flavour that bursts in your mouth with each bite! 🤤 You can serve it with some salad, however I’ve served it with some crispy Lebanese Bread, Garlic Yogurt and topped with nuts. Try it this way and thank me later 😘

Updated at: Thu, 17 Aug 2023 03:17:41 GMT

Ingredients

8 servings

Instructions

The Chicken

Step 1

Heat Ghee over high heat and lightly sear the Chicken on both sides

CooktopHeat

Pressure CookerSaute

Ghee3 Tbs

Step 2

Add the spices and chicken stock powder, then cover with boiling water

salt2 tsp

black pepper1 tsp

garlic powder1 tsp

onion powder1 tsp

turmeric1 tsp

sweet paprika1 tsp

kabsa seasoning mix1 tsp

Chicken Stock Powder1 Tbs

cumin½ tsp

Step 3

Add the Onion (cut in half), Garlic, bay leaves, star anise and bring to a light simmer, then lower the heat, cover and cook.

CooktopHeat

Pressure CookerPoultry

onion1

garlic cloves3

bay leaves6

star anise4

Step 4

Remove Chicken and allow them to cool, then hand shred them.

Bowl

Step 5

Set the Chicken Stock, Onions & Garlic aside (they will be used for the rice) and discard the Bay leaves and Star anise.

Sieve

Bowl

The Rice

Step 6

Wash the Rice until the water is clear, then cover with water and allow to soak for a minimum of 20 minutes.

Bowl

basmati rice3 cups

Step 7

Heat the Canola Oil and cook the Onion, Garlic and Ginger. (Don’t forget to add the Onion and Garlic we set aside from the Chicken)

CooktopHeat

Pressure CookerSaute

onion1

garlic2 cloves

Ginger1 tsp

Step 8

Add the mix Veggies and Tomato Paste.

CooktopHeat

Pressure CookerSaute

Veggies500g

Tomato Paste1 heaped tbs

Step 9

Add the shredded chicken and give them a good mix.

Step 10

Strain the Rice, add it in and give them another good mix.

Sieve

Step 11

Add the Chicken stock, then season with the spices listed and bring to a light simmer. (Note: if you used the stove top to make the chicken stock you may require more water, as it evaporates faster on the stove top. Ratio of Basmati Rice to water is: 1 cup Rice : 1 1/2 cups Water, add stock/water accordingly.)

turmeric2 tsp

kabsa seasoning mix1 tsp

salt2 tsp

Step 12