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!
Provided by French Tart
Categories Curries
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 680.9, Fat 29.5, SaturatedFat 6.4, Cholesterol 85.1, Sodium 95.2, Carbohydrate 74.1, Fiber 5.5, Sugar 9.3, Protein 30.7
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Aretha Harris
[email protected]This recipe is a bit too complicated for me. I'm not a very experienced cook, so I had a hard time following the instructions. The end result was a mess. I think I'll stick to simpler recipes in the future.
Rahinatu Shuaibu
[email protected]I'm not sure what went wrong, but my chicken turned out dry and tough. The sauce was also very bland. I think I might have overcooked the chicken, or maybe I didn't use enough spices.
Roxana Bajenaru
[email protected]This is the best Kashmiri chicken recipe I've ever tried. The chicken is so tender and flavorful, and the sauce is incredibly complex. I especially love the hint of saffron in the rice. I will definitely be making this recipe again and again.
Muhammad Awwal Muhammad
[email protected]I've made this recipe several times and it's always a hit. The chicken is always tender and juicy, and the sauce is delicious. I love serving it with the spiced Indian rice. It's a perfect meal for a weeknight dinner.
Yaaqov Avihay Atiya
[email protected]This recipe is a bit spicy for my taste, but it's still very good. The chicken is cooked perfectly and the sauce is very flavorful. I would recommend using less chili powder if you don't like spicy food.
Md. Ibrahim
[email protected]I'm not a big fan of Indian food, but I really enjoyed this recipe. The chicken was very flavorful and the sauce was very creamy. The rice was also very good. I would definitely recommend this recipe to others.
Fonji Benadette
[email protected]I made this recipe for a dinner party and it was a huge success. Everyone loved the chicken and the rice. I especially liked the way the cardamom and saffron complemented each other in the pilau rice. I will definitely be making this recipe again.
Young Yatchy
[email protected]This dish is a bit time-consuming to make, but it's worth the effort. The chicken is fall-off-the-bone tender and the sauce is rich and flavorful. The rice is also very good. I would definitely recommend this recipe for a special occasion.
Dani Mikel
[email protected]I've made this recipe several times and it's always a hit. The chicken is always tender and juicy, and the sauce is delicious. I love serving it with the spiced Indian rice. It's a perfect meal for a special occasion.
Natasha Park
[email protected]I wasn't sure what to expect when I made this dish, but I was pleasantly surprised. The chicken was cooked perfectly and the sauce was very flavorful. The rice was also very good. I would definitely recommend this recipe to others.
Mayor Crush
[email protected]This is the best Kashmiri chicken I've ever had. The chicken is so tender and juicy, and the sauce is incredibly flavorful. I especially love the hint of saffron in the rice. I will definitely be making this recipe again soon.
Juliet Ankah
[email protected]I love how easy this recipe is to follow. I'm not a very experienced cook, but I was able to make this dish without any problems. The end result was a delicious and flavorful meal that my whole family enjoyed.
Mohammed lamin Camara
[email protected]OMG! This Kashmiri chicken is a taste sensation! The combination of cardamom and saffron in the pilau rice is divine, and the chicken is cooked to perfection. I will definitely be making this again and again.