|
Ingredients
|
Quantity
|
|
Basmati rice
|
3 cups
|
|
Chicken breasts
|
4
|
|
Large onion – minced
|
½
|
|
Garlic cloves – minced
|
2
|
|
Vegetable oil or ghee
|
3 tbsp
|
|
Plain yoghurt
|
8 ounces
|
|
Saffron threads
|
1 pinch
|
|
Milk
|
¼ cup
|
|
Spice
mixture:
|
|
|
Red chilli powder – medium heat
|
1 tsp
|
|
Black peppercorns
|
¼ tsp
|
|
Ginger, powdered
|
1 tsp
|
|
Turmeric
|
1 tbsp
|
|
Nutmeg
|
½ tsp
|
|
Mace
|
¼ tsp
|
|
Salt
|
to taste
|
|
Cardamom seeds – peeled
|
6
|
|
Bay leaves – dried, crushed
|
4
|
|
Lump tamarind pulp, marble – sized
|
1
|
|
Cinnamon
|
½ tsp
|
|
Cloves
|
½ tsp
|
Do not use chili powder, which contains other spices. Use a pure
powdered chilli from cayenne or New Mexico chillies.
Skinless and boneless and cut into ¾ " pieces
Put the milk into a cup and add the saffron and stir. Set aside at
least 30 minutes before using. Place all spice ingredients (including salt and
tamarind pulp) in spice grinder and grind to a fine powder.
Soak the rice in cold water for 30 minutes and then drain and
rinse until clear water comes off rice. Cook rice in large pan in 8 cups of
water. Cook for 10-12 minutes.
In a frying pan, heat oil or ghee and saute the onion and garlic
until golden. Add chicken and spice powder and stir-fry until chicken is done,
about 6 minutes.
Drain rice and place back in large pan. Add the saffron-milk
mixture and mix rice until uniform color. Add the chicken, onion, garlic and
spice mixture and the yogurt to the pan and mix gently until well-blended with
all the rice.
Place the rice into a glass baking dish and bake in a 350F oven
for 40 minutes.
