1/9 Photos of Kashmiri Chicken, Cardamom and Saffron Pilau: Spiced Indian Rice
1 hr 30 mins
French Tart's Note:
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!
My Private Note
Units: US | Metric
- 1 lb white basmati rice
- 2 tablespoons oil
- 2 onions, peeled and diced
- 4 garlic cloves, peeled and crushed
- 1 inch fresh gingerroot, peeled and finely diced
- 2 teaspoons cumin seeds
- 1 1/2 lbs boneless chicken or 1 1/2 lbs boneless chicken breasts, cubed
- 1 teaspoon saffron strand
- 1/2 pint boiling water
- 6 cardamom pods, bruised
- 4 tablespoons chopped fresh mint
- 2 teaspoons garam masala
- 1 cinnamon stick
- 8 ounces skinned and chopped tomatoes or 8 ounces tinned chopped tomatoes
- 2 ounces sultanas
- 2 ounces blanched almonds, toasted
- 1Rinse the basmati rice several times in cold water and drain in a colander - leave to dry.
- 2Heat 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.
- 3Add the chicken pieces and brown them - turning them regularly to achieve a good colour all over.
- 4Add 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.
- 5Transfer all the contents to a bowl and rinse out the pan.
- 6Add 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.
- 7Add the chicken mixture, tomatoes and sultanas - then season to taste with salt and pepper. Stir gently, then shake the pan to level the ingredients.
- 8Add 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.
- 9Discard the cinnamon stick and transfer to a warm serving dish, sprinkle with the toasted almonds and serve immediately.
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Nutritional Facts for Kashmiri Chicken, Cardamom and Saffron Pilau: Spiced Indian Rice
Serving Size: 1 (339 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 680.9
- Calories from Fat 265
- Total Fat 29.4 g
- Saturated Fat 6.3 g
- Cholesterol 85.1 mg
- Sodium 95.1 mg
- Total Carbohydrate 74.1 g
- Dietary Fiber 5.4 g
- Sugars 9.2 g
- Protein 30.7 g
The following items or measurements are not included: