Jambalaya | Tiffin Treats by Roopa Nabar | Sanjeev Kapoor Khazana

A popular rice preparation full of flavour and spices.

JAMBALAYA

Ingredients

1½ cups parboiled rice, soaked for ½ hour and drained
4 tablespoons butter
1 medium onion, finely chopped
¼ small head broccoli, separated into florets
1 small green capsicum, cut into ½ inch pieces
1 small yellow capsicum, cut into ½ inch pieces
1 small red capsicum, cut into ½ inch pieces
3 medium tomatoes, blanched and chopped
8-10 medium prawns, shelled and deveined
½ cup boneless chicken cubes
2 chicken sausages, cut into ½ inch pieces
Salt to taste
1½ teaspoons paprika
3 cups chicken stock

Method

1. Heat butter in a non-stick pan. Add onion and sauté till translucent. Add rice and sauté for one minute.
2. Add broccoli, all the capsicums and tomatoes and mix on high heat. Add prawns, chicken and sausages and cook on high heat till the chicken changes colour.
3. Add salt and paprika, mix well and cook for a minute. Add chicken stock, stir and bring to a boil. Cover and cook for 10 minutes or till the rice is fully done.
4. Serve hot.

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