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Ingredients
Serves 4
- 2 Cups Basmati Rice
- 1Lb Chicken chopped to small pieces
- 4 cloves garlic crushed
- 2 inches root ginger grated
- 4 green chillies finely chopped
- Handful pistachio nuts (unsalted)
- 1 large onion finely chopped
- Half teaspoon turmeric
- 1 cup fresh chopped coriander
- 1 Tablespoon Garam Masalla powder
- Seeds from 8 Green Cardamom pods
- Juice of 1 lemon
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Method
| Basmati rice must be used for this recipe. Salt the water in a large pan, bring to the boil and add the basmati rice and cardamom seeds. Cook for 7 minutes then drain. Meanwhile fry the onion until translucent then add the ginger, garlic, chillies, garam masalla and stir fry for a further 2 minutes mixing well. Add the Chicken and seal well on all sides, add a cup of water and simmer until the meat is tender. Now Add the rice, lemon juice and stir well. Lay the contents out into a baking dish and bake covered in the oven at 200 degrees for 20 minutes. Serve with the crushed nuts and corinader leaves poured over. |
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© Gavin McArdell 1997-2012. All rights reserved.
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