Cart
  • 0
  • 0

Cart

  • A minimum order of $45 is needed for delivery.

 

About the Dish

  • Ghee

    Ghee

  • Yellow Onion

    Yellow 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
Prepare your mise en place: Peel, halve and thinly slice onion. Crush cardamom pods. Peel and mince garlic. Chop dried apricots. Pick and chop cilantro leaves. Trim and discard green bean tips, and thinly slice beans crosswise. Cut chicken into bite-size pieces.
2
Place a large saucepan with a lid over medium-high heat. Add ghee, and melt.
3
Add onion, cardamom, star anise and 1/4 teaspoon kosher salt. Cook, stirring frequently, until onion is soft and a very deep golden brown, 8-10 minutes.
4
Add garlic and turmeric. Cook, stirring, until very fragrant, about 2 minutes.
5
Add chicken. Cook, stirring to coat the chicken with sauce, 4 minutes.
6
Add 1 1/4 cups water, bouillon cube and 1/4 teaspoon kosher salt. Increase heat to high. When the liquid comes to a boil, stir in rice. Reduce heat to low, and cover. Cook until rice has absorbed all the liquid, about 10 minutes.
7
Remove from heat, and let stand, covered, at least 10 minutes. While rice is resting, heat a large skillet over medium-high heat. Add 1 tablespoon cooking oil. When oil is shimmering, add mustard and cumin seeds. When they begin to pop add green beans, 1/4 teaspoon kosher salt and remaining 1/4 cup water. Cook, stirring, until water is evaporated and beans are just tender, about 4 minutes.
8
Remove rice lid carefully, and fluff rice with a fork. Transfer chicken and rice to a bowl, taking care to remove the 3 cardamom pods and the star anise. Garnish with apricots, almonds and cilantro. Serve at once with green bean verakka.