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Ингредиенты
- 3 c. Basmati rice
- 4 x chicken breasts**
- 1/2 lrg onion -- chopped
- 2 clv garlic -- chopped
- 3 Tbsp. vegetable oil or possibly ghee
- 8 ounce plain yogurt
- 1 pch saffron threads
- 1/4 c. lowfat milk
- 1 tsp red chile pwdr* medium heat
- 1/4 tsp black peppercorns
- 1 tsp ginger, powdered
- 1 Tbsp. turmeric
- 1/2 tsp nutmeg
- 1/4 tsp mace
- 1/2 x salt (or possibly to taste)
- 6 x cardamom seeds -- peeled
- 4 x bay leaves dry, crushed
- 1 x lump tamarind pulp, marble-sized
- 1/2 tsp cinnamon
- 1/2 tsp cloves
Инструкции
- * Don't use chili pwdr, that contains other spices. Use a pure powdered chile from cayenne or possibly New Mexico chiles.
- ** skinless and boneless and cut into 3/4" pcs
- Put the lowfat milk into a c. and add in the saffron and stir. Set aside at least 30 min before using.
- Place all spice ingredients (including salt and tamarind pulp) in spice grinder and grind to a fine pwdr.
- Soak the rice in cool water for 30 min and then drain and rinse till clear water comes off rice. Cook rice in large pan in 8 c. of water. Cook for 10-12 min.
- In a frying pan, heat oil or possibly ghee and saute/fry the onion and garlic till golden brown. Add in chicken and spice pwdr and stir-fry till chicken is done, about 6 min.
- Drain rice and place back in large pan. Add in the saffron-lowfat milk mix and mix rice till uniform color. Add in the chicken, onion, garlic and spice mix and the yogurt to the pan and mix gently till well-blended with all the rice.
- Place the rice into a glass baking dish and bake in a 350F oven for 40 min.
- Serve immediately as a main course or possibly side dish.
