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🍽️ Chicken with Rice and Vegetables

500 kcal · 30 min · 4 servings

Ingredients

• 2 tbsp Ghee (Indian clarified butter)
• 300 g Basmati rice
• Salt
• 2 Carrots
• 200 g Snow peas
• 350 g Chicken breast fillet
• 150 g Plain yogurt
• 2 tbsp Grainy Dijon mustard
• Salt
• Pepper (from the mill)

Instructions

1. 1. Heat one tablespoon of ghee in a pot.
2. 2. Fry the rice in the hot ghee while stirring.
3. 3. Pour in water until the rice is covered by about two centimeters.
4. 4. Bring the mixture to a boil and season with salt.
5. 5. Cook the rice covered for about 15 minutes over low heat.
6. 6. Let the rice rest off the heat for about 5 minutes to swell.
7. 7. Peel the carrots and slice them into thin rounds.
8. 8. Cook the carrot slices for about 3 minutes in boiling salted water.
9. 9. Drain the vegetables and let them drain well.
10. 10. Trim and wash the snow peas.
11. 11. Blanch the snow peas for about 2 minutes in boiling salted water.
12. 12. Shock the vegetables immediately in ice water to preserve the color.
13. 13. Let the snow peas drain well.
14. 14. Wash the chicken breast fillets and pat them dry with kitchen paper.
15. 15. Cut the chicken meat into cubes.
16. 16. Mix the yogurt with the mustard.
17. 17. Season the yogurt mixture with salt and pepper.
18. 18. Heat the remaining ghee in a large non-stick pan.
19. 19. Fry the meat cubes for about 2 to 3 minutes, turning occasionally.
20. 20. Season the meat with salt and pepper.
21. 21. Add the vegetables and rice to the meat in the pan.
22. 22. Stir everything and heat it through.
23. 23. Taste the dish and adjust seasoning with salt and pepper.
24. 24. Divide the food into deep plates.
25. 25. Drizzle the dish with the yogurt sauce.

Nutrition per serving

• kcal: 500
• Protein: 32 g · Fett/Fat: 11 g · Carbs: 67 g