Kashmiri Chicken Cardamom And Saffron Pilau Spiced Indian Rice Food

KASHMIRI CHICKEN, CARDAMOM AND SAFFRON PILAU: SPICED INDIAN RICE

Steps:

• Rinse the basmati rice several times in cold water and drain in a colander - leave to dry.
• 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.
• Add the chicken pieces and brown them - turning them regularly to achieve a good colour all over.
• 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.
• Transfer all the contents to a bowl and rinse out the pan.
• 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.
• 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.
• 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.
• Discard the cinnamon stick and transfer to a warm serving dish, sprinkle with the toasted almonds and serve immediately.

YAKNI PILAU (CHICKEN RICE)

Steps:

• Make a well-flavoured stock by simmering chicken in water to cover along with cardamom pods, peppercorns, 2 teaspoons salt and the onion stuck with cloves.
• Simmer for approximately 2 hours.
• Cool slightly, strain stock and measure out 4 cups.
• Remove meat from bones, cut into bite-size pieces and set aside.
• Wash rice thoroughly in water, drain in a colander and allow to dry for at least 1 hour (this is optional if you're in a hurry!).
• Heat ghee in a large pot and fry sliced onion until golden.
• Add saffron, garlic and ginger and fry for 1 minute, stirring constantly.
• Add rice and fry 5 minutes longer over a moderate heat, stirring with a slotted metal spoon.
• Add hot stock, garam masala, cardamom, 1 1/2 teaspoons salt, rose water, sultanas and reserved chicken pieces.
• Stir well.
• Cover pan tightly and cook over a very low heat for 20 minutes.
• Do not uncover pot or stir rice during cooking time.
• When rice is cooked, remove from heat and stand, uncovered for 5 minutes.
• Fluff up rice gently with a fork and place in dish, again using a slotted metal spoon.
• Garnish with almonds, peas and eggs.

PILAU OR PULAO (FRAGRANT RICE)

Steps:

• Soak basmati rice in water to cover for 30 minutes. Drain.
• While rice is soaking, heat oil in large skillet on medium heat. Add onion and salt, and sauté for 10 minutes or until brown and crisp.
• Preheat oven to 325°F (160°C).
• Bring a large pot of water to boil, add rice and boil for 3 minutes. Drain.
• Butter a heavy ovenproof saucepan with a tight-fitting lid. Divide rice in three. Place a layer of rice on base. Scatter over half of mint, coriander and garam masala and half of onions. Repeat layers ending with rice. Pour over lemon juice. Stir together saffron and milk in a bowl. Pour over rice. Cover with a circle of parchment paper and the lid.
• Place in oven and steam for 30 to 40 minutes or until rice is tender.

KASHMIRI CHICKEN

Steps:

• Heat the ghee or vegetable oil in a deep, lidded skillet.
• Add the onions, peppercorns, cardamoms, and cinnamon and cook until the onions are golden.
• Add the ginger, garlic, chili powder, paprika, and salt (to taste) and cook for 2 min, stirring occasionally.
• Add the chicken pieces and fry until browned.
• Gradually add the yogurt, stirring constantly.
• Cover and cook gently for about 30 minutes.

INDIAN RICE

Steps:

• Cook onions and almonds in butter until golden. Add raisins and heat through until they puff. Add mixture to rice; mix lightly. Serve with curry.