Spicy Grilled Chicken With Steam Rice and Lemon & Apple Coleslaw
by khanuzair in Cooking > BBQ & Grilling
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Spicy Grilled Chicken With Steam Rice and Lemon & Apple Coleslaw
Spicy Grilled Chicken with Steam Rice and Lemon & Apple Coleslaw
Please anyone who tries it don't forget to comment on my instructable as this is my first instructable so i am not sure if i fulfill all the requirements
Kitchen Appliances
1. Knife
2. Plastic Gloves
3. Measuring cups
4. Measuring Spoon
5. Hand Blender or Jug Blender
6. Mortar & Pestle
7. Frying Pan
8. Wood Spoon (flat)
9. Wok
10. Stock Pot
11. Strainer
12. Plastic wrap
13. Whisker
Roasting Cumin Seeds
Ingredients:
Cumin Seeds - 1 tablespoon
Roasting:
Place the frying pan on a medium heat and place the cumin seeds roast until the cumin seeds starts to jump on the pan remove from the heat and crush them in mortar and pestle until to get the fine powder.
Preparing Chicken for Marination
Ingredients:
Chicken - 1 KG
Process Marination:
Make cuts on the chicken with sharp knife for chicken to be juicy after grill and for the marination to be stuff inside the chicken.
Blending
Ingredients:
Yogurt - 1 cup
Coriander - 1/2 cup
Mint Leaves - 1/2 cup
Hot Green Chilies - 20 (No of chilies depends on your taste i like it to be extra spicy)
Roasted Cumin Seeds Powder - 1 tablespoon (prepared in earlier step)
Ginger & Garlic paste - 1 tablespoon
Salt - 1 teaspoon
Blending:
In the blending jug or hand blender blend together yogurt, coriander, mint leaves, green chilies, roasted cumin seeds powder, salt and ginger & garlic until get a smooth paste (don’t worry about the chili seeds they won’t blend).
Mixing & Storing
Mixing & Storing:
Pour the paste over the chicken and mix it with hands (make sure you wear the gloves unless you like to burn your hands with chili), make sure to fill every cut of the chicken that you make earlier on the chicken.
Store: Place the chicken in the refrigerator for 2 hours
Process & Preparing Curry
Ingredients:
Yogurt - 1 cup
Coriander - 1/2 cup
Mint Leaves - 1/2 cup
Salt - 1/2 teaspoon
Ginger & Garlic Paste - 1 table spoon
Cooking Oil - 1 tablespoon
Process Curry:
Blend together in a blending jug or hand blender yogurt, Coriander or Parsley, mint leaves, salt and Ginger & garlic paste to make the smooth paste.
Preparing Curry:
In a small wok heat the oil over a low heat and pour the curry mixture and let it cook for about 5 minutes until you see the bubbles popping out from the curry then remove it from heat.
Boiling Rice
Ingredients:
Rice - 5 cups
Salt - 1/2 teaspoon
Water - 1/2 stock pot
Process Rice:
Place the stock pot half filled with water and salt and let it steam over medium heat until the water started to make little patches of white foams add rice and cook them stirring and checking constantly remove them from heat when rice are ¾ cook and ¼ uncooked (the rest ¼ will be cooked when steamed), drain all the water in strainer and let the rice rest to cool down for 2 minutes in the strainer.
Chicken Grilling
Grilling Chicken:
Set the oven to 180 Degrees and place the chicken on a wire rack (make sure to oil the wire rack other wise the chicken will stick to it when dries) place the rack with chicken in the oven and grill it for about 30 minutes.
Rice Steaming
Ingredients:
Lemon - 1/2
For Steaming:
Move half of the rice from the strainer in the base of the stock pot , pour the Rice Curry over it and the Grilled Chicken on it squeeze in Half lemon juice on the chicken and pour the rest of the rice you left in the strainer on top of it to cover the chicken, place the lid of the stock pot and put it on the stove over medium heat cook it until the steam starts to push out of the pot’s lid lower the heat and cook for another 3 minutes, remove from heat mix the rice well and serve.
Sub Intro: Lemon and Apple Coleslaw - Preparing Apples
Ingredients:
Apples - 3 Medium (Preferably Hard and a bit sour)
Lemon Juice - 1 tablespoon
For Apples:
Cut the apples into cubes and mix in 1 tbsp lemon juice Wrap it with plastic wrap and freeze it for one hour
Mixing & Serving Coleslaw
Ingredients:
Yogurt - 1/2 cup
Mayonnaise - 1/2 cup
Lemon Juice - 1 tablespoon
Sugar - 1 tablespoon
Salt - 1/8 teaspoon
Spring onion Leaves - 2 tablespoon
For Coleslaw:
Mix together the yogurt, mayonnaise, 1 tbsp lemon juice, lemon zest, sugar and salt and whisk it well, add in the leaves of spring onion and refrigerate it.
Serving: Mix the coleslaw with apples just before the serving of the Rice. (This coleslaw will lower the heat of chili from rice)