Indian Rice Salad With Chicken Recipes

PUFFED RICE SALAD WITH CHICKEN

Steps:

• Put the oil in a medium skillet over medium-high heat. When it's hot, add the chicken; sprinkle with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 5 to 10 minutes. Add the shredded coconut and curry powder. Cook, stirring to coat chicken, until curry is fragrant and coconut lightly toasted, a minute or two. Transfer to a large serving bowl; let cool for a few minutes.
• Add the remaining ingredients to the bowl, and toss well to combine. Taste and adjust the seasoning and let the salad sit for a few minutes (no more than 10) before serving.

INDIAN RICE SALAD WITH CHICKEN

Steps:

• Cook the rice following pack instructions but add the turmeric and 1 tsp curry powder to the cooking water. Drain well and spread on a tray lined with kitchen paper to cool.
• Meanwhile, finely chop the coriander stalks and whisk with all the other dressing ingredients, plus seasoning.
• Tip the rice into a big mixing bowl. Using a fork, break up any large lumps, then mix in the cashews, cucumber, onion, coriander leaves, pomegranate seeds, beans and chicken. Pour over the dressing and lightly stir in, then cover and keep in the fridge. Eat over the next 2 days (as long as it's within the chicken use-by date). Keep a big spoon in the bowl so kids can easily help themselves. Top with a dollop of yogurt and add a handful of poppadum crisps, if you like.

THE BEST CHICKEN BIRYANI

Steps:

• Whisk together the yogurt, 3 tablespoons salt, chili powder and turmeric in a large bowl. Add the chicken and turn to coat. Let sit at room temperature until ready to use, up to 1 hour. (Alternatively, the chicken can be marinated for up to 2 days covered with plastic wrap in the refrigerator.)
• Meanwhile, heat the oil in a large heavy-bottomed saucepan over high heat until a deep-fry thermometer reaches 350 degrees F. Fry half of the onions, stirring frequently for even cooking, until deep golden brown, 10 to 12 minutes. Transfer them to a paper-towel lined baking sheet to drain. Season with salt and let cool. Let the oil come back up to temperature and repeat with the remaining onions. Reserve the oil.
• Wash, rinse and drain the rice in a bowl full of cold water until the water is almost clear, about 5 times. Bring the rice, 1/4 cup salt, 4 of the cloves, 3 of the cardamom pods, 1 of the bay leaves, the peppercorns and 3 quarts of water to a boil in a large pot over high heat. Cook for exactly 5 minutes. (The rice will not be completely cooked; it will continue to cook in the oven. Do not cook longer or the rice will get mushy.) Drain and transfer the rice and spices to a medium bowl.
• Position a rack in the lower third of the oven and preheat to 300 degrees F.
• Stir together the saffron and milk in a small bowl until combined.
• Heat 3 tablespoons of the reserved onion oil in a large Dutch oven over medium heat. Add the cinnamon stick, cumin seeds and the remaining 4 cloves, 4 cardamom pods and 2 bay leaves. Cook, stirring frequently, until the spices are very fragrant and beginning to brown, about 1 minute. Add the ginger and garlic and cook, stirring frequently, until very fragrant and beginning to stick to the bottom of the pan, about 1 minute. Add the tomatoes and 1 teaspoon salt and cook, stirring occasionally and scraping the garlic and ginger from the bottom of the pan, until the tomatoes start to break down and most of the liquid has evaporated, 5 to 7 minutes. Stir in 1/2 cup water, bring to a boil and scrape up any bits from the bottom of the pan.
• Remove the chicken from the marinade and layer on top of the tomatoes. Then sprinkle half the fried onions on top of the chicken. Top with the rice and spices and then drizzle the saffron milk over the rice. Cover the pan and bake until the liquid evaporates, the rice is tender and the chicken is cooked through, 30 to 40 minutes.
• Let sit covered for 10 minutes, then transfer the biryani to a large serving platter. Top with the remaining fried onions, cilantro and mint leaves.

BOMBAY CHICKEN AND RICE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a 9x13 inch baking pan, mix rice, fruit, onion, sugar and salt. Pour in water. Arrange chicken parts over the rice mixture. In a small bowl, mix butter, curry powder and paprika. Brush butter mixture over chicken pieces. Cover pan tightly with aluminum foil.
• Bake 1 hour in the preheated oven, until chicken juices run clear and rice is tender.

HERBY RICE SALAD WITH PEAS AND PROSCIUTTO

Steps:

• Prepare the rice: Bring a large pot of water to a rolling boil and salt it. Stir in the rice. When the water returns to a boil, reduce the heat to low, cover and cook the rice at a gentle simmer for about 15 minutes, or until tender but still a bit firm and not at all mushy. Drain the rice in a colander set in the sink, then transfer it to a large bowl. You can refrigerate it after this step or use it once it has cooled completely.
• Meanwhile, in a large bowl, combine the peas, olive oil, sliced onion, lemon zest and juice, red-pepper flakes and ½ teaspoon salt. Allow to marinate, refrigerated, for 20 minutes or up to 3 days.
• Remove the sliced onion from the pea mixture and discard. Add 5 cups of the cooled or refrigerated rice to the pea mixture, along with the basil, mint, parsley and chives; toss gently to combine. Taste for salt and lemon juice. This is important - get it the way you want it. If the ratio needs a bit more rice, add it from whatever is left. (You should have another cup or so.) You may also wish to add more herbs.
• Serve in shallow bowls, draping a couple of slices of prosciutto alongside for each person. Alternatively, a spoonful of really good ricotta on top is also delicious. Or, serve with both prosciutto and ricotta - although vegetarians and vegans will enjoy this dish without the meat or dairy. Set out lemon wedges to squeeze to taste.

BROWN RICE SALAD WITH GRILLED CHICKEN

Steps:

• In a large bowl, combine the first eight ingredients. In a small bowl, whisk the vinegar, oil, lemon juice, salt and pepper. Pour over salad and toss to coat. Serve immediately or refrigerate. Serve in lettuce-lined bowls if desired.

BROWN RICE CHUTNEY SALAD

Steps:

• In a large bowl, whisk the first six ingredients. Add the rice, carrots, cranberries, red pepper and green onions; toss to coat. Cover and refrigerate for several hours., Just before serving, add spinach and apple; toss to combine. Sprinkle with cashews.