Yield: 6 servings
|2 larges||Onions, cut in thin slices|
|4||Skinned boneless chicken breasts, cubed (4 oz)|
|2 cups||Basmati rice|
|3¾ cup||Boiling chicken stock|
|5||Green cardamom pods, crushed, seeds removed|
|½ teaspoon||Ground cinnamon|
|¾ cup||Frozen green peas, thawed|
|½ cup||Unsalted cashews|
|½ cup||Golden raisins|
|Green onion daisy (opt)|
|Red bell pepper strips (opt)|
|Fresh parsley sprig (opt)|
Melt ghee in large saucepan. Add onions and chicken and fry 3 minutes, stirring constantly. Add turmeric and rice; cook 2 minutes, stirring constantly. Stir in stock, cardamom seeds, cinnamon, cloves, fenugreek and salt. Bring to a boil. Stir well, cover and cook gently 20 minutes.
Add green peas, cashews and raisins. Fluff mixture with a fork, cover and cook 10 minutes. Fluff again with a fork. Garnish with a green onion daisy, bell pepper strips and parsley sprig, if desired, and serve hot.