Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Rice Chicken
Indian Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 c Rice Basmati
- or long-grain rice
1 1/2 c Less 2 tbsp water
1 t Oil
Salt to taste
1/2 lb Chicken
- cut into small pieces
3 tb Oil
1 lg Onion chopped
1/2 ts Ginger paste
1/2 ts Garlic paste
1 t Ground cumin
1 t Ground coriander
1/2 ts Turmeric powder
1 Bay leaf
2 Cloves
2 Cardamoms
pn Cinnamon
1 sm Tomato quartered
1 sm Potato
- peeled and quartered
3 tb Plain yogurt
1/4 ts Saffron
Wash rice and put in a small saucepan with all above
ingredients. Bring it to a boil on high heat, then
cover and simmer gently until all the water is
absorbed. The grains should be tender but firm. Set
aside uncovered. Heat oil in a large saucepan (medium
heat), add onions and fry till golden around the
edges, add garlic and ginger. All at once add all the
spices and fry one minute longer. Add all other
ingredients except saffron. Add salt to taste. Cover
and cook on low heat till chicken is tender, stirring
occasionally (about 1/2 hour). There should be very
little liquid remaining in the pan. (During cooking a
little water may be added if necessary to avoid
sticking). Add half the prepared rice, spreading it
evenly over the mixture, drizzle one tbsp of oil over
it and add the saffron mixed into two tsp of milk.
Cover with remaining rice, cover and cook on very low
heat for ten minutes. Serve accompanied with whipped,
lightly sweetened yogurt. The chicken could be
substituted with 1/2 pound of mixed vegetables.
