This is enough for a family of 7. It can easily be halved.
3 cups of white basmati rice; rinsed until liquid is clear 1/4 cup of oil 1 onion; sliced 3 chicken cubes 4 cardamom pods 4 cloves 1 cinnamon stick 4 cups chicken stock (a little more might be needed)
1. Heat the oil in a flat bottomed pot. 2. Add onions, chicken cubes, cardamom, cloves, and cinnamon; saute until the onion are translucent. 3. Stir in the rice and the chicken stock; cover and bring to a boil. 4. Reduce heat and cook until the rice is tender. This can take between 15 - 20 minutes. 5. Fluff with a fork.
1 small onion; sliced 1/4 cup of raisins (I like to mix light colored raisins with dark one.) 1 Tb. ghee (clarified butter)
1. Melt the ghee over medium heat. 2. Add the onion and fry for 1 minute. 3. Add the raisins and cook for 1 minute. 4. Spoon the onion/raisin mixture over the rice.
I like my garnish to be orange. To do this, add food coloring to the onions before you cook them. I let the onions sit for awhile so the on…
1/2 green bell pepper 8 green chilies; remove stem 3 cloves garlic 1 Tbsp. lemon juice 1/2 tsp. salt or to taste 1/4 - 1/2 cup of water
1. Combine all the ingredients in a blender. 2. Mix until all the chilies have been minced. 3. Transfer into a clean jar and store in the fridge.
NOTE: You can use as many chilies as you want. 8 chilies makes this REALLY hot. Some people like their hot sauce watery, therefor adjust the water to your liking. DON'T FORGET TO USE CLOVES WHEN YOU HANDLE THE CHILIES.