Chicken Steam Roast by @samsweetandspicetreats

3h15
Hard

4 servings

🍗

1

Chicken

🍋

30 ml

Lemon Juice

🌶️

2.5 g

Red Chili Powder

🌿

1 tsp

Coriander Powder

🌿

0.5 tsp

Cumin Powder

🫚

3 g

Garam Masala

🌶️

1 g

Red Chili Flakes

🧂

21 g

Salt

⚫

1 g

Black Pepper

🟡

5 ml

Yellow Food Color

🫚

2.5 g

Chicken Tikka Masala

🟤

4 g

Cumin Seeds

🌿

6 g

Coriander Seeds

⚫

1 g

Nigella Seeds

🌱

1 g

Fennel Seeds

🟡

0.5 g

Mustard Seeds

🟤

1 g

Cumin Seeds

🧅

100 g

Onion

🍅

120 g

Tomato

🌶️

5 g

Green Chili

🍚

480 g

Rice

🫗

120 ml

Oil

🌿

4 g

Coriander Powder

🌿

1 tsp

Garam Masala

🟠

0.1 g

Saffron

🧂

2.5 tsp

Salt

🛢️

Oil

Preparation Steps

  1. Step 1/18

    Coarsely grind 1 tsp cumin seeds, 1 tbsp coriander seeds, 1/2 tsp nigella seeds, 1/2 tsp fennel seeds, and 1/4 tsp mustard seeds to make the achari masala.

    cumin seeds
    coriander seeds
    nigella seeds
    fennel seeds
    mustard seeds
    🫙spice grinder
    🥄measuring spoons

  2. Step 2/18

    Make deep slits across the whole chicken so the marinade can penetrate the meat.

    whole chicken
    🔪chef's knife
    🪵cutting board

  3. Step 3/18

    Combine lemon juice, red chili powder, 1 tsp ground coriander, ground cumin, 1/2 tsp garam masala, chili flakes, 1 tsp salt, black pepper, yellow food coloring, chicken tikka masala, and the achari masala in a bowl.

    lemon juice
    red chili powder
    ground coriander
    ground cumin
    garam masala
    red chili flakes
    salt
    ground black pepper
    yellow food coloring
    chicken tikka masala
    cumin seeds
    coriander seeds
    nigella seeds
    fennel seeds
    mustard seeds
    🥣mixing bowl
    🥄measuring spoons

  4. Step 4/18

    Rub the spice marinade thoroughly over and inside the slashed chicken. Cover and refrigerate for 120 min.

    whole chicken
    🥣mixing bowl

  5. Step 5/18

    Pour about 4 cups of water into a large pot and bring it to a simmer over medium-high heat.

    water
    🍲large pot with lid
    🥛measuring cups

  6. Step 6/18

    Set the steamer basket over the simmering water and place the marinated chicken inside. Cover the pot.

    whole chicken
    🧺steamer basket
    🍲large pot with lid

  7. Step 7/18

    Steam the chicken over medium-high heat for 20 min, maintaining enough water below the basket to collect the flavorful chicken drippings.

    whole chicken
    water
    🧺steamer basket
    🍲large pot with lid

  8. Step 8/18

    Remove the steamed chicken and reserve the liquid with its drippings in the pot as chicken yakhni stock for the pulao.

    whole chicken
    water
    🍲large pot with lid
    🧺steamer basket

  9. Step 9/18

    Brush the steamed chicken with about 1 tbsp of the neutral cooking oil. Place it on an oven-safe tray.

    whole chicken
    neutral cooking oil
    🖌️pastry brush

  10. Step 10/18

    Grill the chicken in a hot oven at 220°C / 425°F for 10 to 15 min. Cook until the skin is crisp and browned and the thickest part reaches 74°C / 165°F.

    whole chicken

  11. Step 11/18

    Heat the remaining neutral cooking oil in a second large pot. Add 1 tsp cumin seeds and fry until fragrant.

    neutral cooking oil
    cumin seeds
    🍲large pot with lid
    🥄wooden spoon
    🥄measuring spoons

  12. Step 12/18

    Add the sliced onion and cook until lightly golden. Stir frequently to prevent burning.

    onion
    🍲large pot with lid
    🥄wooden spoon

  13. Step 13/18

    Add the chopped tomato, 1 tsp ground coriander, and 1/2 tsp garam masala. Cook until the tomato softens.

    tomato
    ground coriander
    garam masala
    🍲large pot with lid
    🥄wooden spoon

  14. Step 14/18

    Add the green chili, remaining 2 1/2 tsp salt, reserved chicken yakhni stock, and saffron steeped in 1/4 cup water. Bring the liquid to a boil.

    green chili
    salt
    water
    saffron
    🍲large pot with lid
    🥄wooden spoon
    🥛measuring cups
    🥄measuring spoons

  15. Step 15/18

    Add 2 1/2 cups basmati rice to the boiling yakhni. Cook uncovered until most of the liquid has evaporated.

    basmati rice
    🍲large pot with lid
    🥄wooden spoon
    🥛measuring cups

  16. Step 16/18

    Sprinkle the remaining 1/2 tsp garam masala over the rice. Cover the pot tightly.

    garam masala
    🍲large pot with lid
    🥄measuring spoons

  17. Step 17/18

    Steam the covered pulao over very low heat for 10 min. Rest it off the heat for 5 min before fluffing.

    basmati rice
    🍲large pot with lid
    🥄wooden spoon

  18. Step 18/18

    Spread the yakhni pulao onto a serving platter. Place the crisp steam-roasted chicken on top and serve hot.

    basmati rice
    whole chicken
    🍽️serving platter
    🥄wooden spoon

Composition

Ingredients

Types

Condiment, Fruit, Spices, Seasoning, Vegetables

Ingredients

Chicken, Lemon juice, Red chili powder, Coriander powder, Cumin powder, Garam masala, Red chili flakes, Salt, Black pepper, Yellow food color, Chicken tikka masala, Cumin seeds, Coriander seeds, Nigella seeds, Fennel seeds, Mustard seeds, Onion, Tomato, Green chili, Rice, Oil, Saffron

Allergens

Mustard

Dietetics

Dietary regimen

Gluten-free, Dairy-free

Calories

780 kcal

Macro nutrients

Protein: 39g, Carbohydrates: 78g, Fat: 32g, Fiber: 3g, Sugars: 3g

Nutritional Information

Minerals

Sodium: 1650mg, Iron: 3.8mg, Potassium: 520mg, Calcium: 55mg

Vitamins

Vitamin C: 12mg, Vitamin B6: 0.7mg, Vitamin B12: 0.6µg, Vitamin A: 60µg RAE

Preparation

Time Information

Preparation

2 hours 30 minutes

Cooking

45 minutes

Overall

3 hours 15 minutes

Difficulty

Level

Hard (3/4)

Steps

18 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, spice grinder, steamer basket, large pot with lid, frying pan, wooden spoon, pastry brush, measuring cups, measuring spoons, serving platter

Appliances

oven, stovetop

Type

Type

Type Of Dish

Main Course, Rice Dish

Occasions

Wedding, Dinner, Celebration, Family Meal, Eid

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Pakistani, South Asian

Geographic

Pakistan, South Asia

Various

Aspect

Texture

Crispy, Tender, Juicy, Fluffy, Steamed

Flavors

Spicy, Savory, Tangy, Aromatic, Smoky, Earthy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave cooked chicken or rice out longer than 2 hours), fridge : 3 to 4 days (Cool within 2 hours,Store chicken and rice in airtight containers,Reheat chicken to 74°C / 165°F), freezer : 2 to 3 months (Freeze in airtight portions,Freeze chicken and rice separately for best texture,Thaw in the refrigerator before reheating)