Chicken and rice casserole

Recipe from: 9/7/1995 12:00:00 AM
Ingredients 19
Servings 6
Time

Ingredients

  • 300
    g
    uncooked rice, preferably basmati
  • 10
    ml
    turmeric
  • oil
  • 8
    whole cloves
  • 2
    cinnamon sticks
  • 5
    ml
    whole coriander
  • 3
    cm
    piece fresh ginger, peeled and grated
  • 3
    cloves garlic, crushed
  • 5
    ml
    whole fennel seeds (optional)
  • pinch cayenne pepper
  • 500
    g
    chicken breast fillets, diced
  • salt and pepper
  • 175
    ml
    plain yoghurt
  • 150
    ml
    water
  • TOPPING
  • 1
    onion, finely chopped
  • oil
  • 50
    ml
    sultanas
  • 50
    ml
    almond flakes
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Rinse the rice well and cook until soft in sufficient salted water with the turmeric. Drain and set aside. Stir-fry the cloves, cinnamon, coriander, ginger, garlic and fennel seeds in a little oil for about a minute. Add the cayenne pepper and stir-fry lightly. Season the diced chicken with salt and pepper to taste, add to the pan with the spices and fry until brown on the outside. Reduce the heat and add the yoghurt little by little, add the water and simmer until the sauce has thickened. Season with extra salt if necessary. Arrange alternating layers of rice and chicken mixture in an ovenproof dish, cover and bake for about 20 minutes or until the dish is warmed through and the flavours well blended. Sauté the onion for the topping in a little oil until soft. Add the sultanas and almonds and stir-fry for another minute. Spoon over the chicken dish and serve. Serves 6.
 

Read more on: poultry  |  bake
 

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