[ Home ]
Ingredients
Serves 4
- 2 Cups Basmati Rice
- 1 portion cooked chicken tikka
- 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
| |
| |
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. Now Add the rice, lemon juice and stir well. Lay the contents out into a baking dish, 1 layer of rice, then the cooked chicken tikka then another layer of rice, cover and bake in the oven at 200 degrees for 20 minutes. Serve with the crushed nuts and corinader leaves poured over. |
[ Home ]
© Gavin McArdell 1997-2012. All rights reserved.
|