Indian
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"We all eat, and it would be a sad
waste of opportunity to eat badly."
-Anna Thomas
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Ingredients.
*1kg boneless, skinless, chicken breast-cubed.
*400g basmati rice-(soaked for 15mins).
*1 large onion, chopped.
*5 tomatoes, chopped.
*5 garlic cloves, crushed.
*4 green chillies, sliced.
*4 tbsp olive oil.
*4 whole cinnamon sticks.
*3-4 cardamom pods.
*2 tbsp ginger, crushed.
*1 handful of mint, crushed.
*1 tsp cumin seeds.
*1 tsp salt.
*1/2 tsp turmeric powder (or saffron).
*1/4 cup coriander, chopped.
Preparation.
#-Heat the olive oil in a large, deep, thick bottomed pan and sauté the chopped oniy for five minutes or until translucent.
#-Add the cumin seeds, crushed garlic, ginger, half the chillies and two cinnamon sticks in a pestle then grind them together into a paste. Add the paste to the onions and sauté for 3mins.
#-Add the chopped tomatoes and cook for another 5mins.
#-Add the chopped chicken and stir it through and cook for a further 10-15mins. The liquid should dry up in this time.
#-Now, add the other half of the sliced green chillies and chopped coriander to the chicken masala and stir through.
#-Let the mixture rest.
#-Bring a deep pot of water, with a little salt, the cardamom pods and cinnamon sticks to a boil and add the pre-soaked basmati rice. Let the rice cook for five mins, making sure the rice is not fully cooked.
#-Drain the rice.
#-Now, you need to layer the rice and chicken masala.
#-First, pour 1/2 cup of water into the pan and let it simmer, then add a layer of rice, followed by the chicken masala, and then top it off with another layer of rice.
#-Mix saffron or turmeric with a few tsp of warm milk and pour over the rice.
#-Let the dish simmer for 30mins over low heat.
#-Serve hot with lemon wedge or tomato raita.
#-ENJOY!
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