Chicken Rice Kebuli

Ingredients

• 500g Basmati Rice, Washed And Soaked For 10 Mins 
• 100ml Coconut Milk 
• 120ml Water 
• 1 Tbsp Salt 

• 2 Tbsp Kimball Chilli Sauce  
• 1 Tbsp Kimball Tomato Ketchup 
• 2 Tbsp Kimball Oyster Sauce 
• 1.2kg Chicken, Cut Into Small Pieces  
• 1½ Tbsp Turmeric Powder 

• 4 Tbsp Oil 
• 2 Large Onion, Sliced 
• 1 No Cinnamon Stick 
• 10 Nos Cloves 
• 6 Nos Cardamom Pods 
• 2 Nos Star Anise 

• 130g Shallots 
• 30g Ginger 
• 4 Stalks Lemongrass 
• 20g Fresh Coriander 
• 12 Nos Whole Black Peppercorns 

• Fried Shallots And Chopped Coriander 

Method

1. Marinate the chicken with chicken marinade for 4 hours in fridge.
2. Heat up oil in a frying pan and sauté all ingredients for sauté till fragrant. Then, add in the blended spice paste and stir fry till the oil rises.
3. Next, add in the marinated chicken and cook with the paste till ¾ done, set aside.
4. In a rice cooker, put in the rice, coconut milk, water and salt, mix well.
5. Then, pour in the chicken mixture and give the rice a gentle mix, cook as per rice cooker instruction.
6. Dish up and garnish generously with the fried shallots and chopped coriander.