Tempura Chicken with Indian Rice

Tempura Chicken with Indian Rice

Tempura Chicken:-

2 Chicken Breasts

Olive Oil

1 Cup Flour

Salt and Pepper

1 Cup iced water

Cut chicken into bite size pieces.  Cook chicken until brown in a small amount of oil.

Sift flour into a bowl with salt and pepper.  Gradually stir water in until a batter forms.

Roll chicken in batter a few times and fry in oil in batches until golden brown

Indian Style Rice Recipe

• 2 cups long-grain rice, preferably Basmati
• 8 cups water
• 2 teaspoons salt
• 2 cardamom pods
• One 2-inch piece of cinnamon
• 3 Tbsp olive oil (or ghee if you have it)
• 1/2 teaspoon dark mustard seeds
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon chili flakes
• chopped garlic cloves
• 1/4 teaspoon turmeric

1. Place rice in a sieve and run cool water through it to rinse it until the water runs clear. Soak the rice in cool water for 30 minutes. Drain.

2 Bring 8 cups of water and the salt to a boil in a large pot. Add the rice and stir. Add the cloves, cardamom and cinnamon and simmer for 10 minutes. Taste the rice, and test if it is done to your taste; rice can take more or less time to cook depending on how old it is. If still too firm, cook a few minutes longer.

3 When the rice is cooked to your liking, drain the rice into a colander and rinse with cold water to stop if from cooking. Remove the cloves, cardamom and cinnamon and discard. Set the rice aside to drain.

4 In a pan large enough to hold the rice, heat the oil over medium-high heat. Add the mustard and cumin seeds and the chili flakes. Cook until the mustard seeds start popping. 

5 Add the garlic and sauté another 2-3 minutes. Add the rice and mix well. Sprinkle the turmeric over the rice and mix well. Cook for another 3-4 minutes, stirring often.