Recipe Inspiration

Ingredients...

500g Tilda Easy Basmati Rice 

25g Essential Cuisine Light Vegetable Stock Mix

2 Large onions finely diced

1 Tablespoon olive oil

1 Teaspoon garlic puree

1 Cinnamon stick

50g Essential Cuisine Indian Inspired Rogan Josh Seasoning

1 Litre Cold water

20 Cooked Tandoori Chicken Skewers

30g chopped coriander

30g Chopped spring onions

Zafron Yoghurt and Mint Dressing for dipping

Method...

1. Sauté the diced onions in the olive oil over a medium heat until soft and lightly golden, approximately 8–10 minutes.

2. Add the garlic purée, cinnamon stick, Indian Inspired Rogan Josh Seasoning and Light Vegetable Stock Mix. Stir well and cook for 1–2 minutes to release the aromas.

3. Add the Tilda Basmati Rice and 1 litre of cold water. Bring to the boil, then reduce to a low heat, cover with a lid and cook for 10–12 minutes without lifting the lid.

4. Remove from the heat and allow to stand, covered, for 5–10 minutes. Fluff the rice gently with a fork and remove the cinnamon stick.

5. Heat the tandoori chicken skewers until piping hot and core temperature reaches above 75°C.

6. Divide the rice between serving plates, arrange the tandoori chicken skewers over the rice, and serve with Zafron Yoghurt & Mint Dressing on the side. Garnish with chopped coriander and spring onions.