Ingredients
Rice
2 cups Akila Sushi Rice
2 ¼ cups water (plus extra for rinsing)
1 tsp salt
3 Tbs white sugar
¼ cup rice vinegar
For the Dressing
1 tsp chopped garlic
Juice 1 lime
1 Tbs sriracha
¼ cup kewpie mayo
1 Tbs maple syrup
1 Tbs sesame oil
2 Tbs soy sauce
To Serve
1 cup shredded red cabbage
½ cucumber, sliced
2 spring onions, sliced
2 avocados, diced
2 carrots, grated
2 cups cooked shredded chicken
Handful fresh coriander
Method
01
Rinse the rice in cold water three times, until water runs clear.
02
Drain the rice and place into a pot with 2 ¼ cups water. Cover, bring to a boil, then turn down to a simmer and cook until all the water has been absorbed by the rice.
03
Remove from the heat and set aside, covered, for 10 minutes.
04
Whisk together salt, sugar and vinegar into the sugar is dissolved, then fold into the rice while it’s still warm. Set rice aside to cool completely.
05
Whisk together all of the dressing ingredients.
06
To assemble poke bowls, spoon rice into serving bowls, then top with the chicken and vegetables then drizzle with the dressing to serve.
07
Add the veggies along with the marinade, stir well, cover and simmer for 5 minutes over medium heat.
08
Sprinkle the drained and cooked lentils onto the simmered veggies, sprinkle the drained rice onto the lentils.
09
Mix together the melted butter and turmeric, drizzle over the rice.
10
Cover tightly with a lid, place heat on low, then cook for 25-30 minutes until the rice is fluffy, the veggies are cooked through and the liquid has evaporated.
11
Gently fold the biryani to mix before serving.