Chicken & Tomato Rice

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 1/2 lbs boneless chicken, cut into chunks
• salt
• 1 tablespoon chopped fresh ginger
• 1 tablespoon chopped garlic
• 3 tablespoons ghee or 3 tablespoons vegetable oil
• 2 bay leaves
• 2 green cardamom pods (about 12 seeds)
• 2 cloves
• 1 large onion, chopped
• 1 tablespoon red chili powder or 1 tablespoon red pepper flakes
• 3/4 cup rice
• 3/4 cup tomato sauce or 3/4 cup tomato puree
• 3/4 cup water

Recipe

• 1 rub the chicken with salt, half the ginger, the garlic and 1 tablespoon of the ghee; set aside.
• 2 heat the remaining oil in a large saucepan or dutch oven. add the bay leaves, cardamom and cloves and sizzle for a few seconds. add the chicken and brown all over. add the onion and stir-fry for 2 to 3 minutes. add the remaining ginger, chili powder and rice, stirring gently. add the salt, tomato sauce and water and mix well.
• 3 bring to a boil, reduce heat to low or simmer, and cover the pan. cook for 10 to 12 minutes, or until rice is tender. remove the lid, fluff the rice with a fork and let stand 5 minutes.