All recipes written by Gordon Ramsay
This is a recipe that will take you step by step to combine flavors and textures. There prawn bowl with basmati rice, mango and toasted almonds it will be able to convince your palate with its freshness and its harmony of ingredients. We will see together how to combine the juicy taste of shrimpthe sweetness of mango and the crunchy toasted almondsall on a soft bed basmati rice.
The taste profile of chilli chicken with basmati rice recalls Asian and Middle Eastern influences. The preparation of this quick and easy recipe it lends itself to becoming a pillar of daily cooking, perfect for a satisfying lunch or dinner. Taking a portion of this dish ensures the introduction of important nutrients, functional to the well-being of the body. For its part, chicken offers a significant contribution of lean proteinswhile basmati rice contributes with complex carbohydrates it’s a low caloric density. The beneficial properties of chilli pepper, rich in capsaicin, can contribute to stimulate The metabolism, improve there digestion And reduce the inflammation.
The preference for this dish is not tied to a specific season, but its versatility makes it suitable for consumption at any time of the year. Plus, the dish offers a unique flavor combination, with the chicken absorbing the chilli spices and the basmati rice acting as a neutral garnish. Do you want to surprise your guests with this Middle Eastern dish, bringing different flavors to the table than usual? Then, all you have to do is cook with us with this delicious chilli chicken with basmati rice. You will not regret it!
by Pam on October 17, 2013
I was inspired by a Cooking Light[1] recipe when making this dish. I cooked basmati rice in chicken broth then browned some butter in a pot before adding pecan pieces, the cooked rice, and fresh parsley. I mixed them gently until the rice was evenly coated then seasoned with sea salt and freshly cracked pepper, to taste. I served it with chicken and a fresh salad. This may be my new favorite side dish. The brown butter and bits of pecans really gave this basmati rice a wonderful and rich flavor. My husband, daughter, and I all really loved this dish while my son said it was a little bland. I think he said that so he could add soy sauce to his rice because he strongly believes ALL rice should have soy sauce. Silly boy.
Cook the basmati rice in chicken broth for 20 minutes, per instructions. Remove the pot from the heat, without removing the lid, and let it sit for 5 minutes. Fluff with a fork then pour into a bowl. Return the pot back to the stove over medium heat. Add the butter and let it brown, watching it carefully, for 1-2 minutes. Add the pecan pieces, cooked rice, fresh parsley, and sea salt and freshly cracked pepper, to taste. Toss until evenly coated then taste and re-season with salt and pepper if needed. Serve immediately. Enjoy.
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Brown Butter and Pecan Basmati Rice
Yield: 4
Total Time: 30 min.
Ingredients:
1 cup of basmati rice
2 cups of chicken broth
1 tbsp butter
2 tbsp pecan pieces
1 tbsp fresh parsley
Sea salt and freshly cracked pepper, to taste
Directions:
Cook the basmati rice in chicken broth for 20 minutes, per instructions. Remove the pot from the heat, without removing the lid, and let it sit for 5 minutes. Fluff with a fork then pour into a bowl. Return the pot back to the stove over medium heat. Add the butter and let it brown, watching it carefully, for 1-2 minutes. Add the pecan pieces, cooked rice, fresh parsley, and sea salt and freshly cracked pepper, to taste. Toss until evenly coated then taste and re-season with salt and pepper if needed. Serve immediately. Enjoy.
Recipe and photos by For the Love of Cooking.net
Inspired by Cooking Light
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