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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Difficulty: Intermediate / Preparation Time: 30-60 Minutes / Number of Servings: 12 |
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Directions: 1. Heat the olive oil in a large skillet over medium heat. Mix in the yogurt and vinegar. Place the onion in the skillet, and cook until tender. Mix in the garlic, ginger paste, green chile peppers, and tomatoes. Cook and stir until tomatoes are tender. Season with garam masala, mint, salt, and pepper, and mix in the cilantro.
2. Place the chicken in the skillet. Reduce heat to medium-low, cover, and continue cooking 45 minutes, stirring occasionally, until chicken juices run clear.
3. Bring the water and rice to a boil in a large pot. Mix in the bay leaf, green cardamom, black cardamom, and cinnamon. Season with salt to taste. Cover, reduce heat to low, and simmer 20 minutes.
4. In a separate pot, alternate the rice and chicken mixture in layers, topping with rice. Sprinkle with the tumeric, and mix to serve.
| Ingredients:
2 1/2 oil, olive
2 sliced green onion
15 1/2 beans, red kidney
3 yogurt, plain
3/4 mushroom
2 vinegar, white
2 oil, peanut
1 medium onion
1/2 kochu jang
2 sofrito
2 crushed garlic
2 use in place of sofrito recaito
1 ginger
1/3 sesame seeds (white)
8 tomato sauce
2 small pepper, green chile
1 3/4 boneless beef, sirloin steak
1 sazon without annatto
2 chopped medium tomato
1/3 soy sauce
1 broth, chicken
2 garam masala
2 rice, short-grain
1/8 oregano
1 peppermint
1 or to taste adobo with pepper
1/2 salt
2 cooked rice, long grain white
1/4 pepper, black
5 sprigs cilantro
3 chicken, boneless, skinless breasts
2 water
4 rice, basmati
1 bay leaves
4 cardamom, green
1 cardamom, black
1 cinnamon stick
1/4 tumeric
Comments: Indian |
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