Ingredients : 3 cup Basmati rice 4 x chicken breasts** 1/2 lrg onion minced 2 clv garlic minced 3 tbl vegetable oil or ghee 8 oz plain yogurt 1 pch saffron threads 1/4 cup milk
SPICE MIXTURE
1 tsp red chile powder* medium heat 1/4 tsp black peppercorns 1 tsp ginger, powdered 1 tbl turmeric 1/2 tsp nutmeg 1/4 tsp mace 1/2 x salt (or to taste) 6 x cardamom seeds peeled 4 x bay leaves dried, crushed 1 x lump tamarind pulp, marble-sized 1/2 tsp cinnamon 1/2 tsp cloves
Method : * Do not use chili powder, which contains other spices. Use a pure powdered chile from cayenne or New Mexico chiles. ** skinless and boneless and cut into 3/4" pieces
Put the milk into a cup and add the saffron and stir. Set aside at least 30 minutes before using. Place all spice ingredients (including salt and tamarind pulp) in spice grinder and grind to a fine powder. Soak the rice in cold water for 30 minutes and then drain and rinse until clear water comes off rice. Cook rice in large pan in 8 cups of water. Cook for 10-12 minutes. In a frying pan, heat oil or ghee and saute the onion and garlic until golden. Add chicken and spice powder and stir-fry until chicken is done, about 6 minutes. Drain rice and place back in large pan. Add the saffron-milk mixture and mix rice until uniform color. Add the chicken, onion, garlic and spice mixture and the yogurt to the pan and mix gently until well-blended with all the rice. Place the rice into a glass baking dish and bake in a 350F oven for 40 minutes. Serve immediately as a main course or side dish.
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