Rice and grains
Roasted Chicken with Tandoori Rice
A family-friendly recipe for roasted chicken with tandoori rice, suitable for family meals as well as lunch gatherings. A delicious, complete, and elegant dish when served on the table.
Ingredients
Start here, then move straight into the method.
- 1 whole chicken
- 1 tablespoon ghee or oil
- 2 cups basmati rice
- 1 tablespoon tandoori spice
- 1 chicken bouillon cube
- 2 cups boiling water
- yellow food coloring
- salt and assorted spices
- 1 tablespoon vinegar to wash the chicken
Method
Follow the cooking sequence without leaving the page.
- Wash the chicken well with vinegar, cut it into pieces, brush with vegetable oil, and season with salt, spices, and black pepper.
- Place the chicken in the oven to roast at 180°C until cooked through and nicely browned.
- In a pot on the stove, add the ghee or oil and the basmati rice with the tandoori spices and the chicken bouillon cube. Stir the rice for a few minutes with the spices, then add the water. When the water boils, reduce the heat so the rice doesn’t dry out, then add the food coloring.
- Let the rice dry gently with very light stirring, then scoop the rice into a wide serving dish and top with the roasted chicken.
- Optionally add toasted nuts (pine nuts, pistachios, and almonds) over the rice and chicken as desired.
Recipe tags
Rice and grainsInternationalGluten freeNut freeEgg free
