chicken tikka kebabs, indian masala fried rice with potatoes and cauliflower

Step 1: Rice

Always wash rice before cooking, drain off excess water with sieve.

Gas Hob (100g rice with 150g water)

• Bring to boil on medium to high heat. (Take off the lid if the water starts to overspill.)
• Turn down to low, cover with lid and cook until water is fully absorbed. (approximately 10 minutes)
• Turn the gas off and rest for 10 to 15 minutes.
• Separate the rice with a spatula and let it cool.

Microwave (100g rice with 200g water)

• Microwave on high for 10 to 15 minutes with no lid
• Take out of the microwave, cover with lid and let it rest for 10 to 15 minutes.
• Separate the rice with a spatula and let it cool.

Step 2: Vegetables and fried rice

• Cut the potatoes into small cubes.
• Add a little oil to a wok or frying pan and place over medium heat.
• Add in all the vegetables and season with a pinch of salt, then continue to fry until onion is soft and potatoes are slightly golden brown outside.
• Add a little water to the pan and cover with a lid and continue to cook until potatoes and cauliflower are soft.
• Add rice and spices (a little at a time to suit your taste) to the vegetables, continue to cook over low heat until they are all mixed well.

Step 3: Chicken

• Add generous amount of oil to the frying pan and place over medium to high heat.
• Cook chicken kebabs until golden brown and firm to touch.
• Take out of the pan and let it rest.