This dish features turmeric rice layered over tender meat with aromatic spices, herbs, and fried shallot, creating incredible flavors and colors enhanced by a tangy dipping sauce.
This dish features turmeric rice layered over tender meat with aromatic spices, herbs, and fried shallot, creating incredible flavors and colors enhanced by a tangy dipping sauce.
Ingredients
- 2cupsof jasmine rice
- 8inbones chicken pieces
- 2tbspcooking oil
- 1onion
- diced
- 2tomatoes
- piececut into small
- 1cinnamon stick
- 2bay leaves
- Some fried shallots
- 2cupswater
Chicken marinade ingredients
- 1tbspslightly slice ginger
- 5garlic cloves
- roughly sliced
- 2coriander roots
- 1/2cuphomemade buttermilk
- 1/2tspturmeric powder
- 1tspmild curry powder
- 2tbsplight soy sauce
Dipping sauce
- 1bunch coriander
- 1birds’ eye chili
- 3tbspof vinegar
- 1inginger
- grated
- 1tspsugar
How to make Turmeric Chicken Rice
- Pound the garlic, ginger, and coriander roots into a paste with a mortar and pestle with a little salt. Move the paste into a mixing bowl or a plate and blend in the light soy sauce, turmeric, curry powder, and buttermilk. Turn the chicken over to coat. To let the flavours mingle, cover and refrigerate for two hours or overnight.
- In a large, deep-frying pan, heat up some cooking oil. Before putting the chicken in the heated oil, make sure to remove most of the marinade on each chicken piece, saving the marinade. Sear the chicken till golden brown, about 3–4 minutes. Once browned, turn and sear the other side; We are trying to add some colour to the chicken, not to cook it. Move the chicken onto a platter. With the same pan, set aside about 3 tablespoons of the chicken fat.
- Sauté the onion with a pinch of salt and cook until the onion is soft. Then add the tomato and cook until the tomato is soft and pulpy. Add the rice and the fried shallots and stir to coat. Add the reserved marinade, water, cinnamon stick and bay leaves. Simmer while stirring. On top of the rice, arrange those sear chicken pieces. Turn down the heat to low and cover. Simmer until the rice is soft and the liquid has evaporated, about 25 to 30 minutes.
- Once the chicken is done, remove the chicken and keep it covered with foil. Use a fork to fluff up the rice. There will always be a layer of rice that browns and sticks to the bottom of the pot. So, it's crucial to maintain LOW heat to avoid burning the stuck-on rice and giving burnt flavour to your rice.
- For the dipping sauce, just combine all the ingredients in a bowl, blend it with immersion blender until smooth. Set it aside.
- To serve, place the rice and chicken on a plate. Sprinkle with coriander and extra fried shallots. Serve with the green dipping sauce and the sweet chilli sauce on the side.
FAQS
Can I use a different type of rice instead of jasmine rice?
Yes, you can use other types of rice such as basmati or long-grain rice, but the cooking time and water ratio may vary, so adjust accordingly.
How can I make this dish spicier?
You can add more birds' eye chilies to the marinade or serve with additional chili sauce on the side for extra heat.
What can I substitute for homemade buttermilk?
You can substitute homemade buttermilk with a mixture of milk and vinegar or lemon juice. For every cup of buttermilk, use 1 cup of milk with 1 tablespoon of vinegar or lemon juice, let it sit for a few minutes before using.
How do I prevent the rice from burning at the bottom?
To prevent burning, ensure you maintain low heat while simmering the rice and avoid lifting the lid too often, which can release steam needed for cooking.
Can I prepare the marinade in advance?
Yes, you can prepare the marinade in advance and marinate the chicken overnight for enhanced flavor.
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Tham Jessica
(@jessieinthekitchen)
I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I cook. Some days it isn’t even fancy or a hard recipe. Some days it’s a classic, but something that I’ve created. Cooking is my time to be me. I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I...
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