Cooking Time: 15 minutes | Servings: 2
Ingredients You'll Need:
- 112 grams of Zoglo's Incredible™ Chicken Style Strips
- 1 Cup of Basmati Rice
- 1 Bay Leaf
- ¼ Teaspoon of Fennel Seeds
- 1 Onion (thinly sliced)
- 1 Stalk of Celery (thinly sliced)
- 2 Teaspoons of Garam Masala
- 1 Teaspoon of Turmeric
- ¼ Teaspoon of Cinnamon
- 1 Tablespoon of Fresh Cilantro (finely chopped)
- 1 Clove of Garlic (finely chopped)
- 1-inch piece of ginger (finely chopped)
- 1 Tablespoon of Tomato Paste
- 2 Cups of Vegetable OR Chicken Stock
- 2 Tablespoons of Vegetable Oil
- 1 Lime
- Fresh Cilantro Leaves (for garnish)
- Scotch Bonnet Hot Pepper [optional]
- Salt (to taste)
- Freshly Ground Black Pepper (to taste)
Instructions:
Step 1: Wash and soak rice in cold water for at least 15 minutes. In the meantime, prepare all other ingredients
Step 2: Heat oil in a heavy bottom pot over medium heat
Step 3: Add bay leaf, fennel seeds and stir until fragrant (about 30 seconds!)
Step 4: Add the onion, celery, a pinch of salt and pepper. Fry this for 2 minutes
Step 5: Add the Zoglo's Incredible™ Chicken Style Strips then continue to cook until lightly browned (about 4 minutes!)
Step 6: Add the garam masala, turmeric, cinnamon, finely chopped cilantro, garlic and ginger. Stir well to toast all the spices (for about 1 minute!) then add the tomato paste. Continue to stir the mixture for about 1 minute
Step 7: Drain rice with a sieve and add it to the pot along with the vegetable stock.
Step 8: Increase heat to high and bring to a boil. Cover with a lid, reduce heat to low and simmer for 10-12 minutes (until the water is absorbed!)
Step 9: Remove from the heat, let sit with a cover for 5 minutes
Step 10: Lightly fork through the grains before serving. Garnish with a wedge of lime and fresh cilantro
Enjoy!💚
Pro-Tip: Garnish with scotch bonnet hot pepper for an added kick! 💪