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Spicey spice for rice with roast chicken in a pot served with steamed table queen squash.
Spicey spice for rice.
1 large onion finely chopped.
2 cups rice washed and strained.
3 of each (cinnamon stick, cardomon, cloves).
Robertson spice for rice.
1 big green pepper diced.
3 large green chillies.
1 Tblspn butter.
Braise onion with cinnamon, cardomon, cloves till lightly brown.
Add washed rice and robertson spice for rice (add as much as you want) . Mix well.
Cover with lid, for 3 mins. Stir well.
Then add water, enough to cover it and the butter.
Cook till rice is soft on a low heat. Lastly remove from heat.
Add the chopped green peppers and diced chillies with a few leaves of dhania.
GrandMa Style Roast Chicken.
1 whole chicken washed and disjointed into pieces.
Salt to taste.
1 tspn black pepper.
1 1/2 tspn white pepper.
1 tspn barshap.
1/4 tspn tumeric.
1 tspn durban masala.
(One can adjust the amount of masala used, can add extra like I did).
Marinate the chicken In the above spices for 20/30 mins.
12 baby potatoes peeled and washed and added to the chicken.
Heat olive oil in a pot and 2 Tblspn butter.
Add chicken and potatoes. Roast for 5 mins.
Add 1/2 cup water and allow to steam till the potatoes and chicken are cooked. Allow to roast in the pot. Can add extra butter.
Lastly remove from heat and add dhania and two chopped mint leaves.
Steam vegetables of choice.
Prepared, tried and tested by: Nazley Ally