Recipes by their Ingredients

Cardamom

  • Chicken Biriyani

    Chicken Biriyani
    Chicken Biriyani
    (Serves 4-6)

    5-6 boneless chicken thighs
    2 cups basmati rice
    16 oz plain greek yogurt
    1 tblsp chili powder
    1 tsp turmeric
    1 tsp garam masala
    1 tblsp ginger/garlic paste
    1 tblsp lemon juice
    2 green chili, sliced thin
    1 cinnamon stick
    6 cardamom seeds, cracked open
    1 tsp cumin seeds
    2 cloves
    2 tsp salt
    1 cup mint, roughly chopped
    1 cup cilantro, roughly chopped
    2 thinly sliced yellow onions, deep fried until brown
    ¼ cup milk, warmed
    pinch of saffron threads


    NOTES:If you do not have saffron you can use 1/4 tsp tumeric in its place in the milk.

    Prepare the fried onions and set aside.

    Mix the yogurt, chili powder, turmeric, garam masala, ginger/garlic paste, sliced green chili, cumin seeds, salt, cardamom pods, cloves, cinnamon stick, ½ cup mint and ½ cup cilantro, lemon juice and ⅓ the fried onions together, now add the chicken mix well and let marinate 4 hours.

    Rinse/wash the rice twice with cold water to remove some of the starches. Then cover with cold water and let the rice soak for 30 minutes.

    Warm up the milk and mix in the saffron threads and let sit, set aside.

    In a large pot of boiling salted water, we're going to par cook our rice, first add the following seasoning to the salted water, 4 cardamom pods, a split green chili, a cinnamon stick, 2 cloves, 1 tsp cumin seeds. Drain the water from the rice and put the rice in the boiling seasoned water. Turn the burner to high if not already and add the rice and give it a stir. Once the rice comes back to a boil, it is almost done. Taste a grain after 1 minute, it should be par cooked to al dente, but no more then that, as it will finish on the stove. Drain the water retaining the rice and spices.

    Time to layer it for the final cook. In a large heavy duty pot, start by cooking the chicken and yogurt spiced marinade for 4 minutes. Now remove ½ the chicken and a little of the yogurt and set aside. Add ½ the rice and spices on top of the portion of chicken, keeping the layers fairly even, then add the rest of the chicken on top of the first rice layer, sprinkle some of the browned onions on top, add ⅓ cup chopped cilantro and mint and then the rest of the rice, the rest of the browned onions, another ¼ cup of cilantro and mint and finish it off with placing spoonful's of the saffron milk across the top. Put a tight fitting lid on and cook at medium/high for 5 minutes and lower to low for another 30 minutes. Let sit for an additional 15 minutes with the lid on.

    Serve with a side of Greek plain yogurt and lemon wedge. Enjoy!

  • Vindaloo

    Vindaloo
    Vindaloo
    (Serves 4-6)


    (Toast the first eight(8) spices listed)
    4 large Dried Chili Pods
    2 or 3 Green Cardamom Pods
    1 tsp Coriander Powder
    5 or 6 whole cloves
    1 tsp Cumin Seeds
    1 tsp Black Peppercorns
    ½ Cinnamon Stick
    1 tsp Black Mustard Seeds

    ½ tsp Paprika
    1 tsp Turmeric

    3 Tblsp Olive oil
    ¼ cup diced onions

    6 Garlic Cloves
    1 inch Piece of Ginger

    1 Tblsp Tomato Paste
    ½ Cup Chicken Stock
    1/4 Cup White Wine Vinegar
    1 Can Coconut Milk
    1 tsp Sugar

    Optional
    Cooked garbanzo beans
    Cooked Black Beans
    Dal, read the package for cooking time, anything over 30 minutes should perhaps be almost cooked before adding into the vindaloo
    Small diced potatoes or potatoes chunks that are almost cooked
    Chicken, Pork, Lamb or Beef, best to sear the outsides of these before dropping them in the vindaloo
    Shrimp
    Peas
    Paneer (Indian Cheese)

    NOTES: I like to mix my dried chilies, depending on their level of heat. You can start off with chilies that aren't so hot and after making the recipe once adjust the heat to your level. If you're using (boneless) meat, like lamb, chicken, pork or beef cubes, I usually sear the outsides of the meat in a hot pan before adding it to the sauce. For grinding the whole spices into powder, I use a cheap $20 coffee grinder that I dedicate to spices only.
     

    Toast the first 8 whole spices in a medium/low pan just until they are about to smoke or you can smell them.
    Grind the spices, and when your done add to it the turmeric and paprika, mix together. Occasionally I will use a smoked paprika, especially when I crank the spice level up!


    Mince the garlic and ginger, set aside.

    Mix the tomato paste, chicken stock, white wine vinegar and sugar together and set aside.

    Open the can of coconut milk and set aside.
    In a large skillet (12-14"), at medium heat, add the olive oil and when warm, throw in the chopped onions and saute for 3 or 4 minutes.
    Now add the minced garlic/ginger mix and saute for another 3 minutes.

    Now stir in the spices, mix well and cook for about 1 minute
    Now stir in the tomato paste, mix slightly, add the chicken stock, coconut milk, white wine vinegar and sugar and stir until mixed well.

    If you wanted to add garbanzo beans, diced potatoes or meat, you can do so now.

    Cook the sauce down on simmer, until it thickens, anywhere from 10 minutes to 30 minutes, depending on what you added to the mix.

    For instance if I use boneless lamb cubes, I sear them, set them aside, and then add olive oil, the onions, after adding the meat back in at this stage, I cover with tinfoil (due to tougher meat, the lamb, being added), bring down the heat to simmer, then 30 minutes later I taste test, usually nice and tender at this point, I'll start the rice and spoon out any lamb fat that has risen to the top.

    Serve with Basmati Rice and a side of Naan bread.