Chicken Marinate:

Preparing Savoury Rice:

  • Basmati rice 2 kg
  • Ghee 200 g
  • Green chillies, seedless 20 g
  • Onions, julienne 400 g
  • Lemongrass, whole 2 pc
  • Pandan leaves, fresh 2 pc
  • Garlic, paste 40 g
  • Ginger, paste 40 g
  • evaporated milk 150 ml
  • Water for rice 1.8 l
  • Saffron 1 g
  • Cardamom, green 10 pc
  • Bay leaves 3 pc
  • Cinnamon sticks 1 pc
  • Cloves 10 pc
  • Cumin powder 5 g
  • Nutmeg powder 5 g
  • Black pepper, crushed 5 g

To Serve:

  • Cashew nuts, toasted and whole 250 g
  • Raisins 250 g
  • Coriander Leaves 80 g
  • Lime, zest 30 g
  1. Chicken Marinate:

    • Portion each whole chicken into 8 or 10 pieces. Marinade using Knorr Corn Oil, Knorr Chicken Bouillon Powder, garlic, ginger, yoghurt and Knorr Lime Seasoning. Allow to absorb flavours for 12 hours minimum.
    • Place marinated chicken into casserole or oven dish and cook covered with lid or foil for 30 minutes.
    • Finally grill chicken un-covered for 10 minutes or until golden brown.
  2. Preparing Savoury Rice:

    • Sweat off the onions in ghee before adding the garlic, ginger and chilli and cook till soft.
    • Add the spices whole and ground, cook for 2 minutes to allow flavours and aromas to come through.
    • Add the lemongrass and Pandan leaves, cook for 3-4 minutes more.
    • Once all the ingredients are well mixed and cooking add evaporated milk and water. Crumble the Knorr Chicken Cubes into the pot and dissolve.
    • Finally add saffron and the un-soaked rice. Cover with a lid or foil and cook for 15 minutes on low to medium heat or until rice is tender.
    • Take 50% of the coriander, raisins and nuts and mix through the rice. Make sure to remove the Pandan leaves and lemon grass before serving.
  3. To Serve:

    • Layer the chicken portions onto of the rice and sprinkle the additional nuts, raisins, lime zest and herbs. Garnish with fresh lime wedges.