Awadhi-style Saffron Rice with Spiced Chicken

Ingredients

In this adaptation of the original Vietnamese Xôi dish to Awadhi cuisine, we replace the sticky rice with fragrant basmati rice and infuse it with saffron to give it a distinct golden color and floral aroma. Additionally, we marinate the chicken in a blend of Awadhi spices, yogurt, and ginger-garlic paste to enhance its flavor and create a more aromatic and rich dish. We alse have the original recipe for Xôi, so you can check it out.

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 1/2 teaspoon saffron strands 1/2 teaspoon saffron strands
• 4 cups (950ml) water 4 cups (950ml) water
• 500g chicken, cut into pieces 500g chicken, cut into pieces
• 1/2 cup yogurt 1/2 cup yogurt
• 2 tablespoons ginger-garlic paste 2 tablespoons ginger-garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• Salt to taste Salt to taste
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• 1 onion, thinly sliced 1 onion, thinly sliced
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 60g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. 2.
   In a small bowl, soak the saffron strands in 2 tablespoons of warm water for 10 minutes.
3. 3.
   In a large pot, bring 4 cups of water to a boil. Add the soaked and drained rice to the boiling water. Cook the rice until it is 70% cooked, then drain and set aside.
4. 4.
   In a mixing bowl, combine the chicken pieces, yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, ground cumin, ground coriander, and salt. Mix well to coat the chicken evenly. Marinate the chicken for at least 1 hour, or overnight in the refrigerator for better flavor.
5. 5.
   Heat ghee in a large skillet over medium heat. Add the sliced onions and sauté until golden brown.
6. 6.
   Add the marinated chicken to the skillet and cook until it is tender and cooked through, about 15-20 minutes.
7. 7.
   In a separate pot, layer half of the partially cooked rice. Sprinkle half of the saffron water over the rice. Add the cooked chicken on top of the rice, then layer the remaining rice on top. Drizzle the remaining saffron water over the rice.
8. 8.
   Cover the pot with a tight-fitting lid and cook on low heat for 15-20 minutes, or until the rice is fully cooked and fluffy.
9. 9.
   Garnish with fresh coriander leaves and serve hot.

Treat your ingredients with care...

• Basmati rice — Rinse the rice well to remove excess starch before cooking to ensure fluffy and separate grains.
• Saffron strands — Soak the saffron in warm water to release its vibrant color and aroma before using it in the recipe.
• Ghee — If you prefer a dairy-free version, you can substitute ghee with vegetable oil or coconut oil.
• Ginger-garlic paste — You can make your own ginger-garlic paste by blending equal parts of fresh ginger and garlic with a little water until smooth.

Tips & Tricks

• For a richer flavor, marinate the chicken overnight in the refrigerator.
• Soak the saffron strands in warm milk instead of water for a creamier and more aromatic rice.
• Garnish the dish with fried onions for an added crunch and flavor.
• Serve the Awadhi-style Saffron Rice with Spiced Chicken with a side of raita (yogurt sauce) and naan bread for a complete meal.
• Leftovers can be refrigerated and reheated the next day for a delicious and convenient meal.

Serving advice

Serve the Awadhi-style Saffron Rice with Spiced Chicken hot, garnished with fresh coriander leaves. Accompany it with a side of raita (yogurt sauce) and naan bread for a satisfying and flavorful meal.

Presentation advice

To enhance the presentation, you can garnish the dish with fried onions and sprinkle some additional saffron strands on top of the rice. Serve it in a decorative platter or individual serving bowls for an elegant touch.