Wash rice in cold water and set aside. Roughly chop cilantro. Finely dice onion and garlic. Peel carrot. Cut carrot, chicken, and green beans into bite-sized pieces.

cutting board, knife

200 g basmati rice / 1 bunch cilantro / 1 onion / 1 clove garlic / 100 g carrot / 350 g chicken breast / 100 g green beans

In a large saucepan, sauté onion and garlic in butter over medium heat for approx. 2 – 3 min. Then, add chicken and sauté for approx. 5 – 7 min. until opaque. Set chicken aside.

large saucepan

50 g butter

Grate ginger. Then, add cumin, masala, chili powder, turmeric, and ginger to pan. Sauté for approx. 1 – 2 min. Add yogurt, cook until it begins to boil, and then add rice.

fine grater

10 g cumin / 10 g masala / 0.5 tsp chili powder / 10 g turmeric / 50 g ginger / 100 g yogurt

Add carrots and green beans to pan and sauté for approx. 3 – 5 min. Pour chicken stock into pan and season with salt and pepper. Bring everything to a boil and then reduce to low heat. Cover with a lid and cook for approximately 10 – 12 min. until rice is done.

measuring cup

425 ml chicken stock / salt / pepper

Return cooked chicken to pan. Add cilantro and lemon juice. Stir thoroughly. Enjoy warm with homemade naan bread.

1 lemon