Description
This crispy rice salad uses an easy technique to turn leftover rice into a crispy, flavorful salad.
Ingredients
Scale
Kebab
- 1.5 lbs chicken breast or thigh, cut into chunks
- 1 cup yogurt
- 2 tablespoons lemon juice
- 1.5 tsp salt
- 4 cloves garlic, crushed
- 1/2 tsp turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp kebab spice mix
Crispy Rice
- 2 cups leftover rice
- 1 heaping teaspoon char masala or
- 1/2 tsp ground cumin, 1/4 tsp cinnamon and 1/4 tsp ground cardamom mixed
- 1/4 cup oil, butter, or some other fat. I used leftover lamb fat from a yakhni
- 1 pinch saffron crushed and bloomed in hot water
Instructions
For the Kebab
- Mix yogurt, garlic, and spices together in a bowl. Add chicken and stir well to coat. Cover and refrigerate for at least 1 hour while you prepare your rice.
- Heat a pan with oil, remove as much of the marinade as possible from the chicken, and arrange the chicken in a single layer in the pan. Turn to make sure it browns and cooks on all sides. This will take about 10 minutes.
For the Rice
- Preheat oven to 425. Mix all of the ingredients with the rice. Grease a baking tray. Pour the rice into an even layer on the tray and bake 20-25 min making sure to stir the rice for even cooking.
For the Dressing
- Place all the ingredients in an airtight container and let it sit in the fridge.
For the Pickled Onions.
- Rinse the onions under cold water. Put them in a bowl with the salt and fill the bowl with water. Let this mixture stand for about 10 minutes. Then drain the water from the onions and rinse them well. Dry them then put them in a bowl with the vinegar and sumac.
To Serve
- Put some chicken in a bowl, add the rice, pickled onions and salata. I also topped it with pomegranate, green onions and cilantro. Drizzle over dressing.
