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About the Dish

  • Ghee


  • Onion


  • Green Cardamom

    Green Cardamom

  • Star Anise

    Star Anise

  • 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



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.
Place a large saucepan with a lid over medium-high heat. Add ghee.
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.
Add garlic and turmeric. Cook, stirring, until fragrant, about 2 minutes.
Add chicken. Cook, stirring to coat, about 4 minutes.
• 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.
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.
• 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!