Serves: 4 – 6


10 to 12 kebab sticks or skewers

To marinate chicken 

500 grams boneless chicken (cut into kebab sizes)

1 small onion, (grated)

1 garlic cloves (grated)

1 inch piece of ginger,  (grated)

1 tsp. ground coriander

1 tsp. ground cumin

1 tsp. smoked paprika

1 tsp. turmeric

1/2 tsp. chilli powder

1/2 tsp. ground cinnamon

2 tbs. tomato paste

1/2 cup yogurt

Juice of 1/2 lime

1/2 tsp. salt

1/2 cup melted butter

To cook rice:

2 cups basmati rice (washed)

6 tbsp. butter

3 tbsp. olive oil

1 medium onion, chopped

2 springs curry leaves

8 piece pandan leaves

½ of chilly (githeyo mirus)

1 small carrot, diced,

1 small leek, chopped

5 cardamom pods

1 3 inch cinnamon

½ cup frozen chick peas

4 cup water

2 tsp. chicken stock

11/2 tsp. turmeric

½ tsp. salt,

Coriander for garnish


  1. In a bowl add ½ of the melted butter from marinate butter and the rest ingredients & keep 2 hours covered.
  2. Thread chicken onto skewers. Heat rest of melted butter left from marinate butter in a skillet and grill chicken kebabs on both sides on very low heat until chicken is cooked and both sides are browned.

To cook rice:

  1. Heat oil and butter in a large pan over medium heat. Add onion, curry leaves, pandan leaves, chilly, cinnamon and cardamoms. Saute for 4 minute, and then add rice.
  2. Fry roast rice for few minutes, Add carrot and leeks again fry for few minutes and add water, chicken stock, salt, turmeric powder and cook until vegetables and rice are half cooked, about 10 minutes.
  3. Place skewers on top of rice and cover with a lid or aluminum foil. Again cook until rice is fully cooked. Garnish with coriander. Enjoy!

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