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Rooz Bukhari (18.01.2011)

Jan 18, 2011


 

1 big onion chopped

¾ cup ghee or oil

1 tsp cumin seeds

5 cardamom pods

5 whole black pepper corns

3 pcs cinnamon barks

1 chicken wash and disjointed

2 cups chopped tomatoes

3 cups carrots cut into strips

¼ cup roughly ground coriander seeds

1 Tbsp pounded fresh ginger

1 tsp crushed garlic

1 ground or chopped green chillies

4 ½ cups boiling water

3 tsp salt

3 ½ cups basmati rice, washed

1 cup cooked chick peas

¼ cup ghee

3 Tbsp Chopped Almonds

2 Tbsp Sultanas

 

Place onions, ghee, cumin, cardamom, pepper and cinnamon and braise until onions turn a light brown. Add the meat and ¼ cup water. Cook over medium heat for a few minutes. Add the tomatoes, carrots, coriander , ginger, garlic and cook for 5-7 minutes or until thick gravy forms. Pour over the boiling water, add salt and bring to a rapid boil. Add the rice and stir well. Close tightly with lid and cook over medium heat until water burns out, about 5-10 minutes. Reduce heat and steam until cooked. Add the chick peas to the rice and toss well. Place the ghee, pine kernels and almonds in a pan. Fry over heat until almonds have browned lightly. Add the raisins and stir until puffed up, then pour over the rice and stir lightly.

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