Kashmiri Chicken Cardamom And Saffron Pilau Spiced Indian Rice Recipes

Steps:

• Marinate the chicken in the yogurt, lemon, cinnamon, small pinch of garam masala, and grated ginger for about 1 hour. Soak the saffron threads in the chicken stock.
• Shake the excess marinade off the chicken. In a large Dutch oven or Le Creuset over medium-high heat, fry the meat with a spoonful or so of oil (do this in batches so that the chicken becomes nicely golden in color). Remove chicken and browned bits to a plate, cover with aluminum foil to keep warm and set aside.
• In the same pan, melt the butter with 1 tablespoon of the oil and add the rice, stirring to coat until glossy. Pour in the saffron and chicken stock, add the sultanas, cardamom pods, rose water, lemon juice and zest and bring the pan to the boil, then clamp on the lid and turn the heat down to very low. Cook for about 10-15 minutes, by which time the rice should have absorbed the liquid and be cooked through.
• Add the chicken and the browned bits to the rice, stirring gently to combine.
• Toast the almonds by shaking them in a dry frying pan over a medium heat until they color and begin to give off their fragrance, then add to the pilaf along with the chopped parsley. Pile everything onto a plate and add a fabulously green sprinkling of slivered or roughly chopped pistachios.

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.

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.

Steps:

• Heat the oil in a nonstick pan over a low heat. Add the cumin seeds, cinnamon, cloves, cardamom, and bay leaf, and fry for 20 to 30 seconds, or until the spices are fragrant. Add the onion, and fry for 3 to 4 minutes, or until golden brown. Add the almonds and raisins, and cook for another 2 to 3 minutes. Add the rice, and stir well to coat it in the spiced oil.
• Add the water, saffron water, and half of the chopped figs, and season, with salt and freshly ground black pepper, to taste. Bring the mixture to a boil, and continue to boil for 2 to 3 minutes. Reduce the heat to low, and cover the pan with a lid. Cook the mixture for 7 to 8 minutes, or until the rice is tender, but still has a slight bite. Add the remaining figs and the chopped nuts, and stir well, fluffing the rice with a fork as you stir. Set the pan aside for 4 to 5 minutes to allow any excess water to evaporate, and then serve.

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.

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.