Chicken & Tomato Rice

Name: Chicken & Tomato Rice
Ingredients: 1 12 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; 34 cup rice; 34 cup tomato sauce or 34 cup tomato puree; 34 cup water

13 ingredients

10 steps

Ingredients

1 12 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
34 cup rice
34 cup tomato sauce or 34 cup tomato puree
34 cup water

Directions

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.
3

Add the bay leaves, cardamom and cloves and sizzle for a few seconds.
4

Add the chicken and brown all over.
5

Add the onion and stir-fry for 2 to 3 minutes.
6

Add the remaining ginger, chili powder and rice, stirring gently.
7

Add the salt, tomato sauce and water and mix well.
8

Bring to a boil, reduce heat to low or simmer, and cover the pan.
9

Cook for 10 to 12 minutes, or until rice is tender.
10

Remove the lid, fluff the rice with a fork and let stand 5 minutes.