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(Rice with Chicken)
This recipe was featured in: sundays are fun days!
(1 rating, 1 votes)
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Serves 4
2 cups basmati rice, soaked in water for about 1/2 hour (*1 cup of raw rice makes about 3 cups of cooked rice)
1/2 lb chicken thighs, skinless, boneless or bone in, cut into small pieces
2 medium red (or yellow) onions, peeled and sliced into 1/2 inch strips
2 medium garlic cloves, minced
1 inch ginger, minced
3-4 tbsp tbsp good oil (canola, sunflower, corn, vegetable) or ghee (clarified butter)
1 tsp cumin seeds (jeera)
1 tsp coriander seeds (dhana/dhania)
4-5 green cardamom pods, crushed lightly to break the skin
2 cinnamon sticks, about 1 inch each
4-5 cloves
4-5 whole black pepper corn
2 bay leaves
1 tsp garam masala
1/4 cup fresh mint leaves (pudina), finely chopped
1/4 cup fresh cilantro/coriander (dhania), finely chopped and some additional for garnishing
3-4 green chillies, finely chopped
salt
4 cups, purchased chicken stock (you can also use water)
In a thick bottomed large pot with a lid over medium high heat, heat oil and add cumin seeds. When they start to splutter, add onion, ginger and garlic along with codiander seeds, green cardamom, cinnamin, cloves, pepper corns and bay leaves. Sauté for about 5 mins till the onions are translucent and light brown in color. Add the garam masala along with the chicken, fresh mint, cilantro and green chillies. Season with salt and cook covered for about 5 more mins stirring occassionally.
Drain the water from the rice and add the rice to the above mixture. Mix well and stir fry uncovered for a few more minutes. Add the chicken stock or water and simmer covered until all the liquid is absorbed and the chicken and rice are completely cooked. Stir occassionally to make sure it does not stick to the bottom of the pot too much.
Garnish with fresh cilantro and serve hot.
