I was recently sent a cookbook to review called “The Bengali Five Spice Chronicles, Exploring the Cuisine of Eastern India” by Rinku Bhattacharya This will be the first of a couple of recipes from her book that I will be making. I chose this particular recipe because I wanted to use some Saffron that I recently purchased at a farmer’s market and since Rinku created this recipe for her father as he loved authentic type of recipes, I knew that it would be wonderful. My family thoroughly enjoyed it and I will be making this again. If you want to see how it’s made, keep reading.
1 small onion
1-inch piece fresh ginger, peeled
2 cloves garlic
2 green chilies (I left these out as I don’t like my food very hot)
1 pound ground chicken
1 teaspoon turmeric
1 teaspoon salt
1 teaspoon garam masala
1 teaspoon cumin-coriander powder (I used 1/2 tsp of each)
1-2 tablespoons oil
1 teaspoon ghee (clarified butter) (I left this out)
3 green cardamom pods
2-inch cinnamon stick
1 large onion, thinly sliced
1 teaspoon sugar
2 cups basmati rice
2 teaspoons salt
1 cup low fat Greek yogurt, mix well
1/2 cup frozen peas
1 teaspoon saffron strands
Preheat the oven to 350 degrees F.
Gently mix the meatballs into the rice, cover, and let simmer for at least 5 to 7 minutes on low heat. Turn off heat and let rice rest for 5 minutes before serving.