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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 7 |
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With the pilaf / pulao in mind , I cooked the rice the Iranian way called Kateh ( Persian culinary term ) : Rice that is boiled until the water is absorbed. This is also the traditional dish of Northern Iran . Ingredients:
4 pcs chicken drumstick |
2 tbsp ginger garlic paste |
1 bay leaf |
1 star anise |
1 big onion , sliced |
1 tbsp raisins |
1 tomato , sliced |
3 green chillies , slit |
2 cups basmati rice |
1 tbsp butter/olive oil |
Directions:
1. Fry the onion and raisins .
2. Add the spices .
3. Add the paste and fry until the raw smell disappears .
4. Add the tomato and the chillies .
5. When boils add the meat and abit of water .
6. Simmer until well done .
7. Increase the heat and remove the lid .
8. Remove once the gravy thickens .
9. Wash the rice and soak in 4 cups of water .
10. 10 mins later add butter and salt .
11. Bring to boil .
12. Cover the lid and simmer .
13. Switch it off 8 mins later and when water almost drained .
14. Remove the lid 5 mins later and fluff it with a fork .
15. Add the chicken in and mix well .
16. Serve hot .
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