Ingredients
1 Half chicken breast
1 small shredded carrot
2 leeks cleaned, trimmed and chopped
1 cup rice
2 cup Chicken stock
1/2 cup dry wine (optional)
1/2 tsp curry powder
1 salt and pepper to taste
2 tbsp olive oil
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Extra-long aged grains — biryani, pilaf, separate fluffy rice
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Non-stick rice paddle — fluff and serve rice without sticking
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Extra-long aged grains — biryani, pilaf, separate fluffy rice
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Non-stick rice paddle — fluff and serve rice without sticking
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Heat the olive oil. Add the chopped leek and shredded carrot and fry them a bit until the leek is going to be a bit soft. Add the chicken cut in pieces and season it with salt, fresh ground pepper, curry powder and saffron Add the wine and let it cook until evaporates. Add the rice and the chicken stock and bring to a boil and reduce the heat to a simmer. Cover and cook until almost tender, 15 minutes. If you want you can put it 10 minutes inside the oven at 180C Enjoy it with your family!