peel your onion, ginger and garlic
chop onion to a medium thickness
put oil in heavy bottom saucepan on full flame
add your onions and brown. this means cook until a bit scorched, it's necessary for the recipe.
add in grated ginger, stir
add in cumin seeds, stir
crush in your garlic, stir
add in four or five cloves, stir
now add in one big cooking spoon or about a third of a tall tub of natural yoghurt.
stuff will scorch and stick to the bottom of the pan, use the yoghurt to loosen, lower heat and stir. add salt and pepper.
check your meat is not cut too large and cut to about an inch in thickness. you need thigh for the fat which adds flavour.
put into mix and stir.
put 25 mins on the timer.
add enough water up to a third of the pan depth, them cover on a low simmering heat. hot or cold water is fine.
now grab a coffee while the meat cooks.I like a cappuccino. keep an eye on the meat and stir occasionally, add water if drying out. the longer at lower heat the better
check meat is cooked, cook longer if necessary. add peas, stir
add rice into pot, then put about 15 mins on the timer, put on cover, on a low low heat. stir occasionally to ensure it's not sticking to the bottom or burning. top up a splash of water if required.
after 15 mins it should look like this, have a stir to ensure it doesn't stick to the bottom of the pan. it's not necessarily fully cooked, you need to do the next stage to avoid mushy rice.
put a dry, clean, absorbent cloth, tea towel or whatnot on top of pot, and put top back on, turn off gas and leave alone for 10 minutes or so. this draws out any excess moisture.
all done! stop yourself from eating that....
- 1.0c basmati rice
- 1/2kg chicken thigh
- 4.0 cloves
- 1.0tsp cumin seeds
- 1.0tsp salt
- 1.0c garden peas
- 1.0in ginger
- 2.0 garlic cloves
- 1.0 large onion
- 1.0Tbsp oil
- 1.0 large cooking spoon yoghurt
- 1.0pch black pepper