Chicken Kebabs with Long Grain Rice

Remove the skin from the ginger and dice very finely. Remove the skin from the garlic and press through a garlic press or chop finely. Mix both with yogurt and seasoning mix. Season with ground coriander and sugar. Rinse chicken fillets under cold running water, dry and cut into bite-sized cubes. Skewer on the sharpened lemongrass. Marinade over the skewers form and 2-3 hours in the refrigerator to infuse.

Bring salted water to a boil. Pour in the long grain rice and let it soak for about 20 minutes.

In the meantime, place the kebabs on an oiled baking tray and season lightly with salt. Cook in the preheated oven (electric stove: 175 degrees /gas stove: level 2) for about 10 minutes. Serve kebabs and long grain rice garnished with lime slices and wedges and fresh cilantro.

Three methods: This is how long grain rice is guaranteed to succeed. Depending on the variety, make or possibly swell.

The simplest way of cooking rice: Boil plenty of water with a little salt, pour in the rice, cook for about 10 minutes until bubbling, then drain. Normal rice is suitable for this.

For fragrant rice (jasmine, basmati), this method is slightly modified: Make long grain rice eight min, pour off, return to the saucepan with a tiny bit of butter and let it steep on the turned off stove top for another 5-10 min. This allows the delicate flavor to fully develop. However, when draining, ingredients are lost. Therefore s

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