This is a quick rice and chicken recipe. It’s like a biryani that I like to make on days when I am lazy and need to make something for lunch or dinner that won’t take much effort. It’s also one of those dishes that taste even better the following days. So, be prepared for tasty leftovers. This is what you’ll need:
1) one small chicken cut into pieces –i.e cut into 2 drumsticks, 2 thighs, 4 breasts 2 wings etc. All with bone in. If you opt to use boneless chicken you’ll be missing out on some flavor. I’ve made it both ways, and prefer this with bone in.
2) a cup of yogurt
3) two small grains mastic
4) 4 whole cardamon pods
5) a cinnamon bark
6) 4 whole peppercorns
7) 1/2 tsp of ground cumin
8) 1/2 tsp of ground coriander
9) 1/4 tsp of ground cinnamon
10) 1/8 tsp of ground black pepper
11) 1/8 tsp of turmeric
12) 1/8 tsp of curry powder
13) salt to taste
14 ) 2 pinches of saffron threads –once pinch soak in about 1/4 of a cup of water
15) 2 tablespoons of ghee
16) 2 tablespoons of olive oil
17) 2 cups of basmati rice –washed
18 ) 2 medium sized onions thinly sliced
19) 4 cloves of garlic finely minced
20) a green chilly pepper cut vertically –optional.
Alright let’s start. in a frying pan under medium heat add the ghee and oil and saute the onions until they are golden brown. Then add the chicken and let cook for about 3 minutes. Then add the garlic and let cook for another couple of minutes. In the meantime add cumin, coriander, turmeric, ground cinnamon, ground black pepper, turmeric, curry powder to the yogurt and mix well. Then add the mixture to the chicken. Add a pinch of the saffron as well. Let cook for 3 minutes and then add 3/4 cup of water and cover and let cook under medium heat for another 10 minutes. In the meantime pre heat the oven to 375 degrees fahrenheit and start to prepare the rice.
For the rice place a pot of hot water to boil. Salt the water and add the cinnamon bark, cardamon pods, peppercorns, and mastic and when it starts boiling add the rice. Let the rice cook under medium heat until it is almost cooked. So, it has a slight bite to it. Turn off the heat and run the rice through a sieve.
Now take an oven dish, or if your frying pan is deep enough and is oven safe take the cover off of the chicken mixture and later the rice on top of it. Then take the rice and form a layer on top and drizzle the saffron soaks in water on top. Cover with foil and place in oven for 20-30 minutes. Serve hot with your favorite salad and pickled lemons. Bon Appetit !
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Delicious lamb chops in a savory , tangy and spicy red sauce served with some toasted french bread make for a great dinner. For these lamb chops you will need the following :
1) 3 lamb chops
2) 3 tomatoes placed in hot water and then peeled , seeded and chopped
3) 1/2 tsp of cayenne pepper or any red hot chilly powder that you like
4) 1/4 tsp of cumin
5) 1/4 tsp of coriander
6) 1/8 of a tsp of turmeric
7) salt to taste
8 ) 1/8 tsp of black pepper
9) 1 tablespoon of tomato paste
10) 6 tablespoons of Olive Oil
11) one onion diced
12) Cilantro for garnish
13) lemon slices for garnish
Alright, let’s start! Preheat oven to 400 degrees fahrenheit. I first took a frying pan and added the olive oil and under medium high heat i took the lamb chops and browned them on each side. I took them out and placed the onions and sautéed them. Then I added the tomatoes and let them cook for about 3 minutes. Then all the spices –cumin, coriander, turmeric, black pepper, cayenne pepper, and salt. Let that cook for about 2 minutes, then add the tomato paste and add a cup of water. I prefer to add boiling hot water that I keep in a kettle on the side while I am cooking. After about 3 minutes add the lamb chops , add more water to cover them completely (if your frying pan is not deep enough then transfer to an oven dish), cover with foil and place in the oven. Once you hear it bubbling lower the temperature to 350 and let bake for an hour to an hour and a half. Run a knife through the chops to make sure that they are tender. If tender then they are done. The sauce should be nice and thick, but not dry. Place on a serving platter, garnish with cilantro and lemon slices and serve with toasted french bread. Enjoy!
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