| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Greek |
Main dishes, Poultry |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Ghee |
| 2 |
lg |
Onions, cut in thin slices |
| 4 |
|
Skinned boneless chicken breasts, cubed (4 oz) |
| 1/2 |
ts |
Turmeric |
| 2 |
c |
Basmati rice |
| 3 3/4 |
c |
Boiling chicken stock |
| 5 |
|
Green cardamom pods, crushed, seeds removed |
| 1/2 |
ts |
Ground cinnamon |
| 4 |
|
Whole cloves |
| 1/2 |
ts |
Fenugreek |
| 1 |
ts |
Salt |
| 3/4 |
c |
Frozen green peas, thawed |
| 1/2 |
c |
Unsalted cashews |
| 1/2 |
c |
Golden raisins |
|
|
Green onion daisy (opt) |
|
|
Red bell pepper strips (opt) |
|
|
Fresh parsley sprig (opt) |
INSTRUCTIONS
Melt ghee in large saucepan. Add onions and chicken and fry 3 minutes,
stirring constantly. Add turmeric and rice; cook 2 minutes, stirring
constantly. Stir in stock, cardamom seeds, cinnamon, cloves, fenugreek and
salt. Bring to a boil. Stir well, cover and cook gently 20 minutes.
Add green peas, cashews and raisins. Fluff mixture with a fork, cover and
cook 10 minutes. Fluff again with a fork. Garnish with a green onion daisy,
bell pepper strips and parsley sprig, if desired, and serve hot.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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