Kashmiri Chicken, Cardamom and Saffron Pilau: Spiced Indian Rice
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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!
- Ready In:
- 1hr 30mins
- Serves:
- Units:
Nutrition Information
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ingredients
- 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 of fresh mint
- 2 teaspoons garam masala
- 1 cinnamon stick
- 8 ounces skinned and chopped tomatoes or 8 ounces tinned chopped tomatoes
- 2 ounces sultanas
- salt
- pepper
- 2 ounces blanched almonds, toasted
directions
- 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.
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RECIPE MADE WITH LOVE BY
@French Tart
Contributor
@French Tart
Contributor
"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!"
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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.
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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!
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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. -
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.
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