Chicken with Coconut Rice

Punjabi Al-Muhaidib Brown


  • 2 cups of Punjabi Al Muhaidib basmati brown rice
    4 cups of boiling water
    4 medium chicken breasts, cut into cubes
    1 medium onion, chopped
    2 tbsps vegetable oil
    ⅔ cup coconut milk
    2 tbsps tomato paste
    2 stalk lemon grass, cut diagonally
    1 tsp crushed garlic
    1 tsp grated fresh ginger
    ½ tsp ground black pepper
    2 tsps salt (as desired)


1. Wash the rice thoroughly and soak in lukewarm water for 30 minutes.
2. To prepare the chicken: Heat the oil in a medium pot, sauté the onion, garlic, ginger, and lemon grass for 3 – 4 minutes, add the chicken, tomato paste, black pepper, salt and cook for 3 – 4 minutes.
3. To prepare the rice: Strain the rice well, in a large pot add boiling water, coconut milk and rice and bring to boil. Cover the pot tightly and cook on medium – low heat for 35 – 40 minutes.
4. Serve the rice topped with the chicken and garnish with julienned green onion.