Malai Boti & Cumin Rice Bowls
Ingredients
Malai boti:
500g boneless & skinless chicken thighs
200g double cream
Juice of ¼ lemon
½ tsp Supreme Cumin Powder
½ tsp Supreme Cumin Seeds
½ tsp Supreme Lemon Pepper
1 tbsp minced green chillies
¼ tsp Supreme Turmeric Powder
1 tsp Supreme Ginger Garlic Paste
2 tbsp finely chopped coriander
Salt to taste
2 tbsp butter
Rice:
1 ½ cup Lubna Sella Rice- washed
2 cups boiling water
1 tbsp ghee
1 tbsp Supreme Cumin Seeds
Salt to taste
Pickled red onions:
1 red onion- peeled & thinly sliced
Juice of ½ lemon
Pinch of salt
Garnish:
Chopped coriander
Method
Marinate the chicken: In a bowl, add double cream, lemon juice, cumin powder, cumin seeds, lemon pepper, minced green chillies, turmeric powder, ginger garlic paste, chopped coriander and salt to taste. Mix well until combined. Add chicken thighs into the marinade and mix well. Cover and marinate overnight in the fridge.
Cook the chicken: preheat the oven at 200°c. Place the marinated chicken onto a lined baking tray. Top with butter and bake in the oven for 25- 30 minutes or until fully cooked. Rest the chicken for 7 minutes then slice.
Cook the jeera rice: heat a pan over medium-high heat. Add ghee and once melted add cumin seeds. Stir well and cook until fragrant and brown. Add the washed rice and mix until well combined. Add boiling water and salt. Mix well and bring to a boil. Once the water comes to a boil, reduce the heat, cover and cook for 10 minutes or until the water on the surface has evaporated. Uncover and gently stir the rice. Cover again and cook over low for another 10 minutes. Then remove the pot from the heat and set aside to rest for 5 minutes. Uncover and fluff up the rice.
Pickled red onions: add sliced red onions, lemon juice and salt into a bowl. Mix together and set aside
Assemble the bowl: add a layer of cumin rice in a bowl. Top with sliced chicken and sauce from the tray. Add pickled red onions and garnish with chopped coriander.
