Description:
This is an Emirati inspired main dish to be served with salad, yoghurt and pickles
Ingredients:
1 chicken cleaned skinned and cut up to quarters or eighths
3 Tbsps oil
2 medium potatoes peeled and cut into wedges
3 medium onions
3 cloves garlic
1 inch piece ginger
a few whole cardamoms and cinnamon bark
salt and black pepper
2 tsps mixed spice for chicken
1 tsp turmeric powder
1/2 tsp chilli powder or to taste
1 1/2 cups basmati rice
boiling water
Directions:
1- Wash rice and soak in water and keep.
2-Season chicken pieces with chicken spices, salt, pepper and chilli powder and set aside
3- Heat oil in cooking pot and shallow fry potato wedges on all sides till coloured but not thoroughly cooked and set aside.
4- Cut onions in slivers lenghtwise and add to oil remaining from cooking the potatoes and leave to soften adding more oil if necessary, meanwhile crush garlic and ginger together.
5- Add chicken pieces and turmeric to onion and brown turning on both sides, add ginger and garlic,whole spices and re-season with salt. Cover the pot to cook chicken pieces through, add a little water if it dries out and threatens to burn.
6- Add potato pieces to pot and cook for a minute or so to flavour, then add drained rice and mix in all the ingredients in the pot to distribute.Top with enough boiling water to come up 1 cm over the surface of the rice mixture.
check salt and adjust the taste if necessary.
7- Cover the pot with the lid and cook on medium high heat till water is absorbed, then cook on low for a further 15 minutes or till done. fluff with fork and serve. Serves 4-6
This is an Emirati inspired main dish to be served with salad, yoghurt and pickles
Ingredients:
1 chicken cleaned skinned and cut up to quarters or eighths
3 Tbsps oil
2 medium potatoes peeled and cut into wedges
3 medium onions
3 cloves garlic
1 inch piece ginger
a few whole cardamoms and cinnamon bark
salt and black pepper
2 tsps mixed spice for chicken
1 tsp turmeric powder
1/2 tsp chilli powder or to taste
1 1/2 cups basmati rice
boiling water
Directions:
1- Wash rice and soak in water and keep.
2-Season chicken pieces with chicken spices, salt, pepper and chilli powder and set aside
3- Heat oil in cooking pot and shallow fry potato wedges on all sides till coloured but not thoroughly cooked and set aside.
4- Cut onions in slivers lenghtwise and add to oil remaining from cooking the potatoes and leave to soften adding more oil if necessary, meanwhile crush garlic and ginger together.
5- Add chicken pieces and turmeric to onion and brown turning on both sides, add ginger and garlic,whole spices and re-season with salt. Cover the pot to cook chicken pieces through, add a little water if it dries out and threatens to burn.
6- Add potato pieces to pot and cook for a minute or so to flavour, then add drained rice and mix in all the ingredients in the pot to distribute.Top with enough boiling water to come up 1 cm over the surface of the rice mixture.
check salt and adjust the taste if necessary.
7- Cover the pot with the lid and cook on medium high heat till water is absorbed, then cook on low for a further 15 minutes or till done. fluff with fork and serve. Serves 4-6
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