Note, this recipe has been doubled from the original serving size
4 Tbs ghee
1 large onion
6 pods green cardamom
2 star anise, but leave out for Laura
1 1/2 tsp kosher salt, divided
6 cloves garlic
1 1/2 tsp turmeric
16 oz boneless, skinless chicken breast
3 cups water, divided
2 cubes Edward's and Sons Not Chicken bouillon
1 1/2 cups basmati rice
2 Tbs cooking oil
2 tsp cumin PLUS 2 tsp brown mustard seeds
16 oz fresh green beans
2 oz dried apricots
2 oz sliced almonds
16 sprigs cilantro
Instructions
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 in tiny thin circles.
Cut chicken into bite-size pieces.
Place a large saucepan with a lid over medium-
high heat. Add ghee, and melt. Add onion,
cardamom, star anise and 1/2 teaspoon kosher
salt. Cook, stirring frequently, until onion is
soft and a very deep golden brown, 8-10
minutes. Add garlic and turmeric. Cook,
stirring, until very fragrant, about 2 minutes.
Add chicken. Cook, stirring to coat the chicken
with sauce, 4 minutes. Add 2 1/2 cups water,
bouillon cube and 1/2 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.
Remove from heat, and let stand, covered, at
least 10 minutes. While rice is resting, heat a
large skillet over medium-high heat. Add 2
tablespoon cooking oil. When oil is shimmering,
add mustard and cumin seeds. When they begin to
pop add green beans, 1/2 teaspoon kosher salt
and remaining 1/2 cup water. Cook, stirring,
until water is evaporated and beans are just
tender, about 4 minutes. Remove rice lid
carefully, and fluff rice with a fork. Transfer
chicken and rice to a bowl, taking care to
remove the 6 cardamom pods and the 2 star anise.
Garnish with apricots, almonds and cilantro.
Serve at once with green bean verakka.
From her new cookbook, “My Two Souths,” Asha
Gomez’s recipe for chicken and rice blends bold
Indian flavors with classic Southern comfort
food. An escape from mundane weeknight chicken
casseroles, her version is elevated with the
delicate spice of green cardamom and star anise
and elegantly garnished with sweet dried
apricot and sliced almonds. A verakka is an
Indian stir-fry, and seasonal green beans carry
the (literal) pop of mustard seed and cumin
with ease.
Serving
Suggestions
Green salad with honey mustard dressing, one part honey, one part mayo, one part Dijon, one part apple cider vinegar. 2 TBS/head lettuce
Originally Submitted
5/10/2017
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