Chicken Stuffed With Rice Indian Recipe
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Description
This chicken stuffed with rice Indian recipe is a delicious and exotic dish that is perfect for dinner parties or special occasions. It features tender chicken breasts that are stuffed with a flavorful mixture of aromatic basmati rice, onions, spices, and herbs. The chicken is then baked to perfection and served with a side of your favorite vegetables or chutney.Prep Time
The prep time for this recipe is approximately 30 minutes.Cook Time
The cook time for this recipe is approximately 45 minutes.Ingredients
- 4 large chicken breasts, boneless and skinless
- 1 cup basmati rice, rinsed and drained
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1/2 tsp. ground turmeric
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground cardamom
- 1/4 tsp. cayenne pepper
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup slivered almonds, toasted
- 1/4 cup raisins
- 2 tbsp. ghee or vegetable oil
- Salt and pepper, to taste
Equipment
- Baking dish
- Frying pan
- Mixing bowl
- Measuring cups and spoons
- Cutting board and knife
Method
- Preheat the oven to 375°F.
- In a frying pan, heat the ghee or oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes or until softened.
- Add the spices and sauté for another minute or until fragrant.
- Add the rice and stir to coat with the spice mixture. Cook for 1-2 minutes or until the rice is lightly toasted.
- Add 2 cups of water and bring to a boil. Reduce the heat to low, cover the pan, and simmer for 15-20 minutes or until the rice is tender and the water has been absorbed.
- Fluff the rice with a fork and stir in the cilantro, mint, almonds, and raisins.
- Cut a pocket in the thickest part of each chicken breast, being careful not to cut all the way through.
- Stuff each chicken breast with a generous spoonful of the rice mixture, pressing the edges of the chicken together to enclose the filling.
- Season the chicken breasts with salt and pepper and place them in a baking dish.
- Bake for 25-30 minutes or until the chicken is cooked through and the juices run clear.
- Serve hot with your favorite vegetables or chutney.
Notes
This recipe can be made ahead of time and refrigerated until ready to bake. Simply stuff the chicken breasts with the rice mixture and cover with plastic wrap before refrigerating.Nutrition Info
- Calories: 450
- Protein: 35g
- Carbohydrates: 35g
- Fat: 18g
- Sodium: 400mg
- Sugar: 5g
Recipe Tips
- Make sure to rinse and drain the basmati rice thoroughly to remove any excess starch.
- Toast the slivered almonds in a dry frying pan over medium heat until lightly browned and fragrant.
- Feel free to adjust the spices to your taste, adding more or less cayenne pepper depending on how spicy you like your food.
- For a healthier version, you can use brown rice instead of basmati rice and bake the chicken in parchment paper instead of oil or ghee.
Enjoy this delicious and exotic chicken stuffed with rice Indian recipe with your family and friends!
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