Shahzada Kitchen

Oriental Chicken Vegetable Rice

Shahzada Rice Variety Used

Extra Long Grain Basmati Sela Rice (brown pack)


2 boneless skinless chicken breasts (about 140g/5oz each)
1 tbsp reduced-salt soy sauce
1 tbsp sunflower oil
small knob of fresh root ginger, grated
3 spring onions sliced
175g Shahzada basmati rice
250g pack prepared veg, broccoli, carrotts and green beans
425ml vegetable stock


Cut the chicken into chunks and mix with the soy, then set aside. Heat the oil in a pan with a well-fitting lid, then add the ginger and onions and fry briefly. Stir in the rice. Add the veg, pour in the stock, then bring to the boil. Reduce the heat, cover and cook for 5 mins, then put the chicken on top of the rice and pour over the soy.
Re-cover the pan and cook for a further 12-14 mins until everything is tender.