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Kashmiri Chicken, Cardamom And

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Ingredients

Adjust Servings:
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 of fresh mint
2 teaspoons garam masala
1 cinnamon stick
8 ounces skinned and chopped tomatoes or 8 ounces tinned chopped tomatoes
2 ounces sultanas

Nutritional information

680.9
Calories
265 g
Calories From Fat
29.5 g
Total Fat
6.4 g
Saturated Fat
85.1 mg
Cholesterol
95.2 mg
Sodium
74.1 g
Carbs
5.5 g
Dietary Fiber
9.3 g
Sugars
30.7 g
Protein
339g
Serving Size

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Kashmiri Chicken, Cardamom And

Features:
    Cuisine:

    Excellent, 5 stars all the way. Wonderful flavors with tender, moist, chicken chunks. used the skinless boneless breast from Costco. The cooking aroma is amazing and mouth watering. It has a simple preparation and yields a finished dish worthy of impressing your in-laws. So very glad I chose this for PAC, Spring 2014.

    • 110 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Kashmiri Chicken, Cardamom and Saffron Pilau: Spiced Indian Rice, 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!, Excellent, 5 stars all the way Wonderful flavors with tender, moist, chicken chunks used the skinless boneless breast from Costco The cooking aroma is amazing and mouth watering It has a simple preparation and yields a finished dish worthy of impressing your in-laws So very glad I chose this for PAC, Spring 2014


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    Steps

    1
    Done

    Rinse the Basmati Rice Several Times in Cold Water and Drain in a Colander - Leave to Dry.

    2
    Done

    Heat Half of the Oil (1 Tablespoon) in a Large Pan and Add Half of the Onion (1 Onion), the Garlic, Ginger and Cumin Seeds. Fry Them Over a Gentle Heat For About 5 Minutes.

    3
    Done

    Add the Chicken Pieces and Brown Them - Turning Them Regularly to Achieve a Good Colour All Over.

    4
    Done

    Add the Saffron, Boiling Water, Cardamom Pods, Mint, Garam Masala and Cinnamon Stick. Bring It All to the Boil and Then Cover, Reduce the Heat and Simmer For 25 to 30 Minutes, Until the Chicken Is Tender.

    5
    Done

    Transfer All the Contents to a Bowl and Rinse Out the Pan.

    6
    Done

    Add the Remaining Oil and Onion to the Pan and Fry Until the Onion Is Lightly Coloured. Add the Rice and Stir It Well, Cook For About 2 to 3 Minutes Until the Rice Is Opaque.

    7
    Done

    Add the Chicken Mixture, Tomatoes and Sultanas - Then Season to Taste With Salt and Pepper. Stir Gently, Then Shake the Pan to Level the Ingredients.

    8
    Done

    Add Sufficient Boiling Water to Come About 3/4" Above the Rice Mixture. Cover With a Tight Fitting Lid and Cook Gently Over a Low Heat For 20 to 25 Minutes, Until the Rice Is Tender and the Liquid Has All Been Absorbed.

    9
    Done

    Discard the Cinnamon Stick and Transfer to a Warm Serving Dish, Sprinkle With the Toasted Almonds and Serve Immediately.

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    Roderick Carter

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