Ingredients
- Garam masala 1/2 Teaspoon
- Cinnamon 1/2 Teaspoon
- Cayenne pepper 1 Pinch
- Sweet paprika 1 Teaspoon
- Organic no salt seasoning 1 Teaspoon
- Extra virgin olive oil 1 Teaspoon (ghee/butter)
- Coconut milk 1 Cup (16 tbs)
- Water 2/3 Cup (10.67 tbs)
- Garlic clove 1 , grated
- For garnish : Pomegranate seeds 2 Tablespoon (Optional)
Direction
1. In rice cooker, place rice and wash under cold water until the water runs clean.
2. Add peas, chicken breast, stock cube, salt, white pepper, cumin, garam masala, cinnamon, cayenne, paprika, no-salt seasoning, and olive oil. Mix well.
3. Pour coconut milk and water. Add garlic and stir well. Cook for 45 minutes and then let rest for 5 minutes.
4. SERVING : Serve hot with pomegranate seed garnish.