Ingredients (1p)
- 100g basmati rice
- 150g vegetarian chicken
- dried coriander leaves
Marinade
- 2 tbsp greek or vegan yoghurt
- 3 tbsp lemon juice
- 1 tsp honey or agave syrup
- 1 tsp garlic paste
- 1 tsp paprika-powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp garam masala
- 1/4 tsp fresh grated ginger
- 1/4 tsp djahe
Process
Preparation
- Mix all ingredients for the marinade together.
- Mix in vegetarian chicken, make sure marinade covers everything.
- Leave covered in fridge for a few hours.
Cooking
- Put on water for basmati rice, add rice when boiling. Cover and let boil for 10 minutes.
- Remove water, leave rice to rest for 8-10 minutes (keep lid on).
- While rice is resting, put (vegan) butter in skillet and add vegetarian chicken. Saute for about 7 minutes.
- Serve tandoori with rice garnished with dried coriander leaves.
Additions