Categories: Rice, Chicken, Indian, Main dish
      Yield: 8 Servings
    3/4 c  Rice Basmati
           - or long-grain rice
  1 1/2 c  Less 2 tbsp water
      1 ts 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 ts Ground cumin
      1 ts 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.

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