Friday, April 6, 2007
Afghani rice and chicken
(note this picture doesn't include the raisins)
1 cup basmati rice
2 chicken breasts or thighs/drum sticks on the bone
3/4 cup shredded carrots (available at the supermarket)
1 packet of raisins (I use the snack size packets)
garam masala spices, salt, pepper, cinnamon, cumin
1 large onion (chopped)
1 tsp sugar
1 jalapeño pepper, chopped.
- Fry the onion and jalapeno in 2 tablespoons of vegetable oil
-before the onions become brown, add the chicken. Stir the chicken until it becomes white all around :)
-add water and cook the chicken until it is cooked all the way through and tender (I like to simmer it, covered, on medium-low heat until it's completely cooked and almost falling off the bone). Of course you can add the salt and pepper the chicken anytime you like. I usually add it when it's almost cooked.
-Meanwhile, wash the rice and drain it about 5 times.
-In a frying pan, add carrots, raisins, a pinch of cinnamon, a pinch of cumin, and about 1 tsp of sugar, and a tiny bit of oil. We're not looking to cook the carrots here because they are going to cook again with the rice and they might fall apart. Just stir fry for about 2 or 3 minutes.
-Combine washed and drained rice with carrot mixture. Add 3/4 tsp of salt. Along with 1 tablespoon of garam masala spices.
-Add this mixture on top of the chicken. Add water until it covers everything by half an inch.
-Bring food to a boil, let it boil for a few minutes. Simmer and cover for about 20 or 30 minutes until rice is completely cooked.