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About the Dish

  • Ghee

    Ghee

  • Onion

    Onion

  • Green Cardamom

    Green Cardamom

  • Star Anise

    Star Anise

  • Garlic

    Garlic

  • Ground Tumeric

    Ground Tumeric

  • Chicken Breast

    Chicken Breast

  • Edward & Sons Not Chick'n Bouillon Cube

    Edward & Sons Not Chick'n Bouillon Cube

  • Basmati Rice

    Basmati Rice

  • Cumin Seeds

    Cumin Seeds

  • Black Mustard Seeds

    Black Mustard Seeds

  • Snap Beans

    Snap Beans

  • Dried Apricots

    Dried Apricots

  • Sliced Almonds

    Sliced Almonds

  • Cilantro

    Cilantro

METHOD

1
MISE EN PLACE • Halve, peel and thinly slice onion. • Crush cardamom pods. • Peel and mince garlic. • Trim beans. Thinly slice crosswise. • Chop apricots. • Pick and chop cilantro leaves. • Cut chicken into bite-size pieces.
2
Place a large saucepan with a lid over medium-high heat. Add ghee.
3
When ghee melts, add onion, cardamom, star anise and 1/4 teaspoon kosher salt. Cook, stirring frequently, until onion is deep golden brown, 8-10 minutes.
4
Add garlic and turmeric. Cook, stirring, until fragrant, about 2 minutes.
5
Add chicken. Cook, stirring to coat, about 4 minutes.
6
• Stir in 1 1/4 cups water, bouillon cube and 1/4 teaspoon kosher salt. Increase heat to high. • When liquid boils, stir in rice. Reduce heat to low, and cover. Cook until rice has absorbed all liquid, about 10 minutes.
7
Remove from heat, and let stand, covered, at least 10 minutes. • While rice is resting, place a large skillet over medium-high heat. Add 1 tablespoon cooking oil. When oil is hot, add cumin and mustard seeds. • When seeds begin to pop, add green beans, 1/4 teaspoon kosher salt and 1/4 cup water. Cook, stirring, until water is evaporated and beans are just tender, about 4 minutes.
8
• Fluff rice with a fork. Spoon into bowls, taking care to remove the 3 cardamom pods and star anise. • Garnish with apricots, almonds and cilantro. Serve with green bean verakka on the side, and enjoy!