Basmati Rice With Chicken And Vegetables

Basmati Rice With Chicken And Vegetables

Ingredients

2 cups of basmati rice

1 cinnamon stick

2 black cardamom pods

1/2 teaspoon mixed coloured peppercorns

3 tablespoons chopped fresh coriander leaves

Salt

1 tablespoon olive oil

2 tablespoons corn oil

1 onion, sliced

1 1/2 teaspoons ginger pulp

1 teaspoon garlic pulp

1 teaspoon chilli powder

1 1/2 teaspoons garam masala

1 tablespoon ground almonds

2 tablespoons coconut milk

225 g / 8 oz skinless boned chicken, cut into strips

3 tablespoons lemon juice 60 g / 2 oz peas

60 g / 2 oz sweetcorn kernels

1 red pepper, deseeded and sliced

Directions

1. Rinse the rice until the water runs clear, and drain it.
2. Place the rice in a saucepan with the cinnamon, cardamoms, peppercorns and 1 tablespoon of the fresh coriander. Add 3 cups of water, salt to taste and the olive oil. Bring to the boil over a high heat. Lower the heat, stir the rice gently and cover with a lid. Cook for 10-15 minutes, until the rice is just tender. Remove from the heat and set aside.
3. In a large kadahi, wok or deep frying pan, heat the oil and fry the onions over moderate heat until golden brown.
4. Reduce the heat and add the ginger, garlic, chilli powder, garam masala, ground almonds, coconut milk and salt to taste. Stir-fry all the ingredients for about 2 minutes.
5. Add the chicken pieces and cook these, stirring occasionally, for 5-7 minutes. Add the lemon juice, followed by the peas, sweetcorn and the red pepper. Stir-fry for a further 2 minutes and finally add another tablespoon of fresh coriander. Add the cooked rice to the pan and gently mix it in.
6. Cover with either a lid or foil and cook over a very low heat for 3-5 minutes before serving, garnished with the remaining fresh coriander.