• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 200g (7 oz) ghee (clarified butter)
  • 1 onion, peeled and diced
  • cardomom pods
  • 3 cinnamon stick 5-cm (2-in) length
  • 3 cloves garlic, peeled and crushed
  • 5-cm (2-in) ginger knob, peeled and bruised
  • 1/2 tsp chilli powder
  • tomatoes 3, chopped
  • 150g (5 oz) tomato puree
  • 2 bay leaves
  • 500g rice, washed and drained
  • 1/2 tsp Tabasco sauce
  • 1.25 litres (40 fl oz/5 cups) chicken stock
  • 1/2 tsp sugar
  • 100g cashew nuts, toasted

Instructions

  1. Heat ghee in a pot. Sauté onion, cardamom pods, cinnamon, garlic, ginger and chilli powder until fragrant.
  2. Add tomatoes and tomato puree. Stir-fry for 2–3 minutes.
  3. Put in bay leaves and rice. Mix thoroughly.
  4. Add Tabasco sauce, chicken stock and sugar. Bring to the boil and simmer until all the liquid is absorbed.
  5. Cover the pot, cook over low heat for 10 minutes or in the oven for 20 minutes at 180°C (350°F).
  6. Garnish with toasted cashew nuts and serve with Chicken in Spicy Tomato Sauce.

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