This is enough for a family of 7. It can easily be halved.Rice: 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)
Heat the oil in a flat bottomed pot. Add onions, chicken cubes, cardamom, cloves, and cinnamon; saute until the onion aretranslucent.
Stir in the rice and the chicken stock; cover and bring to a boil. Reduce heat and cook until the rice is tender. This can take between 15 - 20 minutes. Fluff with a fork.Garnish1 small onion; sliced1/4 cup of raisins (I like to mix light colored raisins with dark one.)1 Tb. ghee (clarified butter) Melt the ghee over medium heat. Add the onion and fry for 1 minute. Add the raisins and cook for 1 minute. 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 onions can absorb the color.
Sukkhar1/2 lbs. beef; cubed (Sizes can vary.
You will need to boil the beef a bit if they are too big.), 1/2 sm. onion; chopped, 1 med. tomato; chopped, 1/2 sm. green pepper; chopped, 2 Tbs.Hoisin sauce2 cloves garlic; minced, 1 Maggi chicken cube, 2 Tbs. oil.
Fry the onions in the oil until translucent. Add the tomato, garlic, and Maggi; cook, covered until the tomato is soft. Stir and add the beef and Hoisin sauce; cover and simmer until the beef is cooked. Add the green pepper and cook for 2 minutes. (They should be crunchy.)Serve over rice. You can add fried potatoes to the dish
added by Tammy Amina
