Serving Portions: 4 – 6
Prep Time: 20 min
Cooking Time: 30 min
Saffron Rice
Ingredients
3 cups long grain Basmati rice
1 Tbsp ghee
1 very small red onion, julienned
1 large clove garlic, finely minced
¼ inch ginger, finely minced
1 tsp salt
1 tsp cumin powder
1 tsp Afghani saffron
3 cups water
Instructions
1. Soak the rice in cold water for a minimum of ½ hour.
2. In a medium saucepan over medium heat, melt the ghee. Add onion, stir and cook until golden brown, and then add garlic and ginger and stir well.
3. Strain and rinse the until rice until water is clear, add to the saucepan and toss well.
4. Add salt and cumin powder and stir to incorporate.
5. Add water and saffron, give it a good stir. Bring to a simmer, cover and cook for 15 – 20 minutes, stirring occasionally.
6. Once cooked, fluff the rice with a fork and reserve warm.
Chaat Masala Salad
Ingredients
2 tomatoes, diced
1 red onion, diced
1 English cucumber, diced
1 tsp chaat masala
1 handful of chopped cilantro
2 Tbsp olive oil
½ lemon, juice
Salt and pepper
Instructions
When ready to serve, toss all ingredients in a mixing bowl, and season to taste.
Chicken Vindaloo
Ingredients
2 Tbsp olive oil
1 medium yellow onion, chopped
½ tsp cumin seeds
¼ inch ginger, finely minced
1 large clove garlic, finely minced
¼ tsp turmeric powder
2 tomatoes, diced
2 tsp garam masala
2 tsp red chili powder
2 tsp paprika powder
3 Tbsp Vindaloo paste
1 Tbsp sweet tamarind sauce
2 cups water or chicken stock
1 pouch Cuisine Solutions Seared Grilled Chicken Breast, thawed and diced
3 cooked potatoes, diced
1 handful of chopped cilantro
Instructions
1. In a wok or large saucepan, heat the oil over medium high heat.
2. Add onion and cook, stirring, until golden brown.
3. Add cumin seeds, ginger and garlic and cook, stirring, for about 2 minutes.
4. Add turmeric powder, chopped tomatoes, garam masala, red chili powder, paprika powder, vindaloo paste and mix well.
5. Add tamarind sauce and water or chicken broth. Bring to a simmer for 10 minutes.
6. Add the diced chicken and potatoes simmer for 10 to 15 minutes.
7. Garnish with chopped cilantro, served with Saffron rice (recipe above) or naan bread and salad.
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