Charmaine Solomon Tandoori Tikka Marinade
Unit Size: 250g
Outer Qty: 12
A spicy but not excessively hot spice blend based on ginger, garlic and Indian spices. A marinade for whole poultry, pieces or fillets. Barbecue over charcoal for best flavour or cook under a grill or on a heavy griddle plate. Serve with Indian breads or pilaf. Medium hot. Gluten free and vegetarian friendly.
VEGETARIAN RICE PILAF
- 1 ½ cups basmati rice
- 1 carrot quartered lengthways and finely diced
- 1 zucchini, finely diced
- 125g broccoli (stems diced, florets left whole)
- 1 red capsicum
- 2 tablespoons Charmaine Solomon's Tandoori Tikka Marinade
- 1 cup hot water
- 2 teaspoons salt or to taste
- 2 cups cold water
Wash the rice and drain well. Prepare the vegetables as described and put the carrot and broccoli stems into one small bowl and the zucchini, capsicum and broccoli florets into another bowl. (Keep the hard vegetables separate from the quick-cooking ones so that they are all cooked at the same time). Dissolve 1 tablespoon Tandoori Tikka Marinade in a cup of hot water, add salt and cold water and pour over the rice in a rice cooker or saucepan with well fitting lid. Cook over low heat for 15-20 minutes.
Stir fry the hard vegetables in 2 tablespoons of oil for 3 minutes, add the remaining 1 tablespoon of Tandoori Tikka Marinade, stir well, cover and allow to steam for 1 minute. Add to the rice cooker or saucepan after 10 minutes of cooking time has elapsed. Replace lid and let rice and vegetables finish cooking.
Fork rice and vegetables gently to mix and serve hot with a chutney and a spoonful of yoghurt. Serves 6.