The Recipe
Kashmiri Chicken, Cardamom and Saffron Pilau: Spiced Indian Rice
18
Ingredients
DESCRIPTION
A wonderfully fragrant and spiced Indian chicken dish, with saffron and cardamom studded rice. This has become a popular and much loved family recipe; an Indian friend who was studying Art with me many years ago, used to make this for all of us Art students every Saturday night; she finally shared the recipe with us before we all graduated! I have been making this for over 30 years now, and I have never changed a thing! Serve this with cool cucumber raita, sambals and naan bread, for a delectable "one Pot" Indian feast. NB: As one reviewer found out, if you use brown rice in this recipe, this adds considerably to the cooking time and you will need more liquid; brown rice takes longer to cook and takes about a third more liquid!
INGREDIENTS
- 1 lb white basmati rice
- 2 tablespoons oil
- 2 onions, peeled and diced
- 4 garlic cloves, peeled and crushed
- 1 inch fresh gingerroot, peeled and finely diced
- 2 teaspoons cumin seeds
- 1 1/2 lbs boneless chicken or 1 1/2 lbs boneless chicken breasts, cubed
- 1 teaspoon saffron strand
- 1/2 pint boiling water
- 6 cardamom pods, bruised
- 4 tablespoons chopped fresh mint
- 2 teaspoons garam masala
- 1 cinnamon stick
- 8 ounces skinned and chopped tomatoes or 8 ounces tinned chopped tomatoes
- 2 ounces sultanas
- salt
- pepper
- 2 ounces blanched almonds, toasted
DIRECTIONS
NUTRITION
| Calories | 681 | 34% | |
| Cholesterol | 85 | 28% | |
| Carbohydrates | 74 | 27% | |
| Fat | 29 | 38% | |
| Protein | 31 | 61% |