KASHMIRI CHICKEN, CARDAMOM AND SAFFRON PILAU: SPICED INDIAN RICE
A wonderfully fragrant and spiced Indian chicken dish, with saffron and cardamom studded rice. This has become a popular and much loved family recipe; an Indian friend who was studying Art with me many years ago, used to make this for all of us Art students every Saturday night; she finally shared the recipe with us before we all graduated! I have been making this for over 30 years now, and I have never changed a thing! Serve this with cool cucumber raita, sambals and naan bread, for a delectable "one Pot" Indian feast. NB: As one reviewer found out, if you use brown rice in this recipe, this adds considerably to the cooking time and you will need more liquid; brown rice takes longer to cook and takes about a third more liquid!
Provided by French Tart
Categories Curries
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Rinse the basmati rice several times in cold water and drain in a colander - leave to dry.
- Heat half of the oil (1 tablespoon) in a large pan and add half of the onion (1 onion), the garlic, ginger and cumin seeds. Fry them over a gentle heat for about 5 minutes.
- Add the chicken pieces and brown them - turning them regularly to achieve a good colour all over.
- Add the saffron, boiling water, cardamom pods, mint, garam masala and cinnamon stick. Bring it all to the boil and then cover, reduce the heat and simmer for 25 to 30 minutes, until the chicken is tender.
- Transfer all the contents to a bowl and rinse out the pan.
- Add the remaining oil and onion to the pan and fry until the onion is lightly coloured. Add the rice and stir it well, cook for about 2 to 3 minutes until the rice is opaque.
- Add the chicken mixture, tomatoes and sultanas - then season to taste with salt and pepper. Stir gently, then shake the pan to level the ingredients.
- Add sufficient boiling water to come about 3/4" above the rice mixture. Cover with a tight fitting lid and cook gently over a low heat for 20 to 25 minutes, until the rice is tender and the liquid has all been absorbed.
- Discard the cinnamon stick and transfer to a warm serving dish, sprinkle with the toasted almonds and serve immediately.
Nutrition Facts : Calories 680.9, Fat 29.5, SaturatedFat 6.4, Cholesterol 85.1, Sodium 95.2, Carbohydrate 74.1, Fiber 5.5, Sugar 9.3, Protein 30.7
KASHMIRI CHICKEN
This is one of my favorite ways to prepare chicken. It comes from "Complete Indian Cooking", a cookbook I received as a gift for my wedding. The addition of plain yogurt toward the end of the cooking time gives this a deliciously mild and creamy flavor, which makes a wonderful contrast to all the spices. This is best eaten with some good basmati rice, but plain jasmine rice works too.
Provided by madam x
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat the ghee or vegetable oil in a deep, lidded skillet.
- Add the onions, peppercorns, cardamoms, and cinnamon and cook until the onions are golden.
- Add the ginger, garlic, chili powder, paprika, and salt (to taste) and cook for 2 min, stirring occasionally.
- Add the chicken pieces and fry until browned.
- Gradually add the yogurt, stirring constantly.
- Cover and cook gently for about 30 minutes.
KASHMIRI CURRY CHICKEN
Make and share this Kashmiri Curry Chicken recipe from Food.com.
Provided by Member 610488
Categories Chicken Thigh & Leg
Time 55m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Place chicken in a large bowl, and season with turmeric powder, coriander powder, black pepper, chili powder, and salt. Cover bowl, and refrigerate for 1 hour.
- Heat oil in a large pan over medium heat. Fry mustard seeds, fenugreek, onion, cumin seeds, and curry leaves in oil for about 3 to 4 minutes. Stir in garlic and ginger pastes, and cook for another 2 minutes. Add chicken and water, stir, and cover with lid. Cook for 20 to 25 minutes.
- Stir in coconut milk, and cook until almost dry. Stir to keep the chicken from sticking to the bottom of the pan. Stir in lime juice, and cook until dry.
Nutrition Facts : Calories 561.9, Fat 36.4, SaturatedFat 14.6, Cholesterol 103.5, Sodium 734, Carbohydrate 32, Fiber 2.1, Sugar 26.8, Protein 27.4
CHICKEN KUNDOU (KASHMIRI STYLE CHICKEN)
Adapted from Pan American's Round the World Cookbook. Posted for ZWT6. This recipe comes from Kashmir, a region of the Indian subcontinent that is claimed by both India and Pakistan. The original says you can substitute 1 teaspoon powdered ginger for the fresh, but I don't recommend this.
Provided by Chocolatl
Categories Chicken
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in a large saucepan.
- Add onions and saute for 10 minutes, stirring frequently.
- Add ginger, garlic and cayenne.
- Cook over low heat for 5 minutes, stirring occasionally.
- Add buttermilk and tomatoes.
- Cook over low heat for 10 minutes.
- Add nuts, chicken and salt.
- Cook over low heat for 1 hour, or until chicken is tender.
- Pour cream over chicken and stir well.
Nutrition Facts : Calories 1284.5, Fat 98.6, SaturatedFat 35.5, Cholesterol 395.4, Sodium 1326.7, Carbohydrate 15, Fiber 2.4, Sugar 7.6, Protein 81.9
KASHMIRI CHICKEN
Steps:
- Rinse the chicken, pat dry and set aside.
- Heat the ghee or oil in a large skillet with a lid. Add the onions, pepper, cardamom and cinnamon and cook the onions are golden, about 10 minutes.
- Add the ginger, garlic, chili powder, turmeric, paprika and salt and cook for 2 minutes, stirring occasionally.
- Add the chicken pieces and cook until nicely browned, stirring often.
- In a medium bowl, combine the yogurt and wine and mix well.
- Reduce heat to low and gradually add the yogurt mix to the skillet, stirring constantly until fully incorporated.
- Reduce the heat, cover and simmer for about 30 minutes.
- Serve over rice.
CHICKEN KOFTA BALLS IN KASHMIRI CASHEW-SAFFRON SAUCE
Number Of Ingredients 23
Steps:
- 1. To make the kofta balls: Place the almonds, ginger, cilantro, 2 tsp. fennel seeds, 1 teaspoon garam masala, black pepper, and cardamom seeds in a medium skillet and dry-roast, stirring and shaking the skillet, over moderate heat until fragrant, about 2 minutes. Let cool, transfer to a food processor, and process until finely ground.2. Add the chicken and 1/2 teaspoon salt and process until minced. Add the egg and process once again. Remove to a bowl and divide the mixture into 25 equal but unevenly shaped balls. Refrigerate at least 30 minutes and up to 2 hours.3: To make the sauce: In a clean food processor, process together the cashews, ginger, garlic, green chili peppers, 1 teaspoon garam masala, and saffron until minced. Add the milk and process again to make a smooth paste.4. Heat the oil in a large nonstick wok or saucepan over medium heat and cook the bay leaves and cinnamon about 30 seconds. Add the cashew paste and cook over medium heat, stirring, until golden, about 5 minutes.5. Add the tomatoes, increase the heat to medium-high, and cook, stirring, until all the juices evaporate and traces of oil are visible on the sides, about 7 minutes. Add the water and the remaining 1/2 teaspoon salt, and cook, stirring, over high heat until the sauce comes to a boil. Reduce the heat to medium-low and simmer about 10 minutes.6. Add the chicken kofta balls and simmer about 20 minutes, adding the lemon juice, cilantro, and 1 tsp. ground fennel during the last 5 minutes of cooking. Transfer to a serving dish, garnish with the reserved cilantro and garam masala, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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