Indian Spiced Rice with Toasted Cashews

Reading ABC Delicious Magazine and this caught my eye! It resembles a briyani or pilaf and certainly fits into the one pot dinner idea.

What I enjoyed about this dish is biting into juicy tender chicken. I bought these cutlets on the bone as they were cheaper, but the flavour that the provided to the rice was totally worth it.

Indian Spiced Rice with Toasted Cashews

1 kg of chicken thigns (I used bone in)
200 grams of  Tandoori paste
marinate overnight.


2 cups of basmati rice
1 carrot peeled and chopped
1 cauliflower chopped

Garlic
1-2 tsp of cumin 
4-5 tsp of curry powder
1 tsp of garam masala powder

Cashew nuts to serve with.

Pre heat oven to 200 C. Quickly Pan fry chicken till it turns brown. In a deep pan, heat up some oil and saute garlic, cumin, curry powder and garam masala powder till it smells soooo good. Then add rice. Add around 2-3 cups of water till it absorbs partially. Toss in the veges. Spoon rice onto over proof dish, top it up with chicken and bake it for around 25 mins.


Serve with toasted cashew nuts.