Inspired by Indian flavors, this one-pot chicken-and-rice pilaf comes together in under an hour by taking advantage of spices that pack a punch: Mustard seeds bring heat, cumin adds nutty notes and cardamom provides depth and warmth — and all of the spices are toasted in oil and butter, which concentrates their flavor. Golden raisins lend a touch of sweetness. To make it a vegetarian side, omit the chicken and use vegetable broth or even water in place of the chicken broth.
Category: not set
Cuisine: not set
3 tablespoons extra-virgin olive oil
2 pounds boneless skinless chicken thighs, each thigh cut into 2 equal pieces
Kosher salt and black pepper
3 tablespoons unsalted butter
2 large shallots thinly sliced (about 1 cup)
2 tablespoons minced fresh ginger
2 tablespoons minced garlic
1 tablespoon brown mustard seeds
1 1/2 teaspoons cumin seeds
1/4 teaspoon ground green cardamom (optional)
2 cups basmati rice (about 14 ounces)
1/4 cup golden raisins (about 1 1/2 ounces)
3 cups low-sodium chicken broth or vegetable broth
2 medium carrots (about 6 ounces) peeled and very thinly sliced into rounds (about 1 cup)
1/4 cup chopped fresh cilantro
Hot sauce and yogurt for serving (optional)
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