If youre looking for a lively and unexpected meal option, this chicken salad hits the spot.
The ingredient of Indian chicken and rice salad
- 1 1/2 cups (300g) Basmati rice
- 2 1/4 cups (560ml) water
- 2 cups harshly roughly shredded Steggles roast chicken
- 1 tbsp tandoori cement
- 2 tbsp natural yoghurt
- 1 Lebanese cucumber, thinly sliced lengthways
- 1 carrot, peeled, thinly sliced lengthways
- 1/2 cup coarsely coriander
- 1/2 cup mint leaves
- Mango chutney, to support
- Natural yoghurt, extra, to give support to
The instruction how to make Indian chicken and rice salad
- Rinse the rice in a sieve numb chilly frosty organization water until the water runs clear. Place rice and water in a large saucepan. Cover like a tight-fitting lid or foil and bring to the boil exceeding high heat. Reduce heat to low and cook for 10 minutes or until water is absorbed. separate from the heat and set aside, covered, for 5 minutes. Set aside to cool slightly.
- Heat a large frying pan greater than medium heat. build up the chicken, tandoori epoxy resin and yoghurt and cook, stirring, for 5 minutes or until well summative and infuriated through. cut off surgically remove from heat.
- Spoon the rice among serving bowls. Arrange the cucumber and carrot ribbons higher than the rice. peak as soon as chicken mixture, coriander, mint, mango chutney and dollop in the same way as yoghurt. assist immediately.
Nutritions of Indian chicken and rice salad
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