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雞肉印度香飯 之前在印度餐廳吃到 把醃製送入味的柔軟雞肉 跟米飯一起燜煮 讓米飯能吸收所有醬汁 非常入味 香氣十足 除了金黃色的米飯能增添食慾 眾多香料組成的香氣 也讓人食慾大開 時間：1小時 份數：6人 材料： (雞肉醃料) 雞腿肉去300克 優格100克 薑泥1茶匙 蒜泥1茶匙 薑黃粉1/2茶匙 紅椒粉1/2茶匙 孜然粉1/2茶匙 葛拉姆馬薩拉粉1/2茶匙 鹽1/2茶匙 (香飯) 印度香米400克 水400毫升 洋蔥1 顆（切絲） 月桂葉1片 肉桂棒1小段 肉豆蔻3顆 丁香3顆 孜然籽1茶匙 薑黃粉1/4茶匙 鹽1/2茶匙 植物油2大匙 做法: 1.洋蔥切絲備用 2.雞腿肉與所有醃料混合均勻 3.放入保鮮盒中 抽真空冷藏醃製 2 小時以上 4.印度香米洗淨 浸泡 20 分鐘後瀝乾備用 5.鍋中加油 炒香孜然 月桂葉 肉桂 豆蔻 丁香 6.加入洋蔥絲炒至金黃酥脆 取一半起鍋備用 7.加入醃好的雞肉 煎至表面上色並略為收汁 8.水中加薑黃粉與鹽 與米混合 9.蒸20分鐘備用 10.在雞肉上層鋪上煮熟的米飯 11.撒上炒洋蔥 蓋鍋後小火加熱5分鐘 12.熄火再悶 10 分鐘 13.用叉子
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雞肉印度香飯 之前在印度餐廳吃到 把醃製送入味的柔軟雞肉 跟米飯一 …
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