Rice and Chicken in indiana
Instructions
Cut the chicken into cubes and chop the onion.
Pour the Saffron in a small bowl and cover with hot water 20 cl.
Pistachios and toasted blanched almonds.
Prepared in a frying pan two tablespoons oil, onion, ginger, turmeric and cumin.
Cook for a few minutes.
Add the meat, salt and keep on heat for 10 minutes.
Rinse the rice and drain.
Heat two tablespoons of olive oil in a saucepan, add the cinnamon, cloves and rice.
Make toast for 3 minutes then add a little salt water glass.
Arrange on a baking sheet half the rice and add half of the water with saffron.
Then put the chicken cubes, a few coriander and finely chopped parsley.
Complete with rice, sprinkle with saffron water left and paid along the edge of the saucepan 20 cl of water.
Cover and cook in the oven already warm to 180 degrees for 30 minutes, until the rice is tender and has absorbed all the water.
Spread the rice on the plates by way with a big risotto spoon.
Add the toasted almonds and pistachios and sprinkle with the chopped parsley.
Ingredients and dosing for 4 persons
- 250 g of basmati rice
- 400 g of chicken breast
- 1 onion
- 1 bit of cinnamon
- 1 tablespoon of peeled almonds and pistachios
- 2 pinches of saffron
- 6 grains of cardamom
- 2 cloves
- 2 pinches of grated ginger
- 1 pinch of turmeric and cumin powder
- 2 sprigs of fresh coriander
- 4 tablespoons of olive oil
- Chopped parsley
- Salt