I really enjoyed this dish! The saffron and cardamom flavors really are wonderful, and the way my kitchen smelled as this cooked was to die for. I used chicken thighs, as they are my preferred piece for this type of dish, and they came out very tender and juicy. Thanks for posting this wonderful dish!
this was fantastic, a perfect one dish meal. The saffron was just enough, i cut the recipe in half, the only sub i made was for craisins instead of sultana's
Loved the exotic fragrances as I was preparing this! I wasn't sure what it means to "bruise the cardamom pods" so I opted for using cardamom seeds and crushing them in mortar & pestle. Used bone-in chicken thighs instead of cutting up boneless chicken. Drained off the fat after browning them, then deglazed the pan with a bit of red wine before going to the next step. This is a dish worthy of using your little bit of expensive saffron! I really think using real ginger root makes a big difference since it bears little resemblance to ground ginger.
4 1/2 stars. This was really good & smells wonderful while cooking. I used proportional white Basmati rice and the stock as per how I generally cook rice. Oh I did mine in a 325 F oven out of preference when I added the rice so it would cook more evenly easily. I used both ground and powdered ginger as our preferences here though I know whole cumin is more traditional and probably tastes better! I used your Garam Masala - Aromatic Kashmiri Spice Blend for Spicy Cooking!, tomato paste as we don't like chunks of tomato in our rice and I didn't have the fresh tomatoes. I used Thompson black rasins instead of sultanas and sea salt. I served it with raita and a mango and Baby Romaine With Mango. I may make this again.
This is an easy, yummy one pot meal. I did have to add a good 20 minutes to the cooking time after adding the rice, as well as additional liquid, but I used half brown basmati rice which is probably the reason. I had all of the correct ingredients, although my cumin and cardamom were ground instead of whole. I substituted grapes for sultanas, but otherwise left everything as written. The kids (7 and 4) weren't crazy about it, but I don't cook much Indian food. DH and I really enjoyed it for lunch today, and there are TONS of leftovers to enjoy later. Thanks!
Wonderful Flavour - Easy to make and LOTS of it. My Photo does not do the meal justice. I added Peas - Im a pea junkie...lol.. This was a really nice one dish dinner - Thanks French Tart - Its a Keeper
Excellent, 5 stars all the way. Wonderful flavors with tender, moist, chicken chunks. I used the skinless boneless breast from Costco. The cooking aroma is amazing and mouth watering. It has a simple preparation and yields a finished dish worthy of impressing your in-laws. So very glad I chose this for PAC, Spring 2014.
This was very good, French Tart. I made it for guests and everyone enjoyed it. I had to add quite a bit of salt and used dried mint because my grocer was out of fresh. I couldn't find whole cardamon pods so I used seeds with a 12 seeds to one pod conversion. My rice took a bit longer to cook & I ended up adding quite a bit of water. I think next time I'll use fresh mint for sure and make the rice separately with chicken chicken to add a little savory note. Served with freshly baked bread and peas. Thanks!
This is a nicely seasoned dish and DH and I both really enjoyed it. I did find that half a recipes served more like 6 which makes a significant difference in the nutritional info. The recipe didn't specify so I used black cardamom pods. Made for Aussie Swap.
I used chicken thighs instead of breasts because that's what I had. This turned out very well and I will make this again in the future.