Ingrediente / Ingredients
- 500 g orez basmati / 500 g basmati rice
- 2 linguri ulei / 2 tablespoons oil
- 2 cepe tocate / 2 onions, diced
- 4 catei de usutroi zdrobiti / 4 garlic cloves, crushed
- 2.5 cm radacina de ghimbir tocata fin / 2.5 cm fresh ginger root, finely diced
- 2 lingurite seminte chimion / 2 teaspoons cumin seeds
- 750 g pui dezosat, cubulete / 750 g boneless chicken, cubed
- cateva fire de sofran / a few strands of saffron
- 250 ml apa fiarta / 250 ml boiled water
- 6 pastai de cardamom, batucite / 6 cardamom pods, bruised
- 4 linguri menta proaspata tocata / 4 tablespoons chopped fresh mint
- 2 lingurite garam masala / 2 teaspoons garam masala
- 1 bat scortisoara / 1 cinnamon stick
- 230 g rosii decojite si tocate / 230 g skinned and chopped tomatoes
- 60 g stafide aurii / 60 g sultanas
- sare dupa gust / salt to taste
- piper dupa gust / pepper to taste
- 2 linguri de migdale albite, prajite / 2 teablespoons blanched almonds, toasted
- 1 lingura de nuci caju, prajite / 1 tablespoon cashew nuts, toasted
Mod de preparare / Method of preparation
1. Orezul basmati se spala de mai multe ori in apa rece, se scurge intr-o strecuratoare si se lasa sa se usuce / Rinse the basmati rice several times in cold water, drain in a colander and leave to dry.
2. Se incinge jumatate din ulei intr-o
tigaie mare si se adauga jumatate din ceapa, usturoiul, ghimbirul si semintele
de chimion. Se prajesc la temperature medie pentru aproximativ 5 minute / Heat
half of the oil in a large pan and add half the onion, the garlic, ginger and cumin seeds.
Fry them over medium heat for about 5 minutes.
3.
Se adauga bucatile de pui si se rumenesc – intorcandu-le regulat pentru a
obtine o culoare buna peste tot / Add the chicken pieces and brown them -
turning them regularly to achieve a good colour all over.
4.
Se adauga sofranul, apa fiarta, pastaile de cardamom, menta, garam masala si
batul de scortisoara. Se aduc toate la fierbere dupa care se acopera, se reduce
focul si se fierbe inabusit pentru 25 – 30 de minute, pana puiul este moale / Add
the saffron, boiling water, cardamom pods, mint, garam masala and cinnamon
stick. Bring it all to the boil and then cover, reduce the heat and simmer for
25 - 30 minutes, until the chicken is tender.
5.
Se transfera tot continutul intr-un castron si se clateste tigaia / Transfer
all the contents to a bowl and rinse out the pan.
6.
Se adauga in tigaie uleiul si ceapa
ramasa prajindu-se pana cand ceapa prinde usor culoare. Se adauga orezul si se
amesteca bine, se prajeste aproximativ 2 – 3 minute pana cand orezul este opac
/ Add the remaining oil and onion to the pan and fry until the onion is lightly
coloured. Add the rice and stir it well, cook for about 2 - 3 minutes until the
rice is opaque.
7.
Se adauga mixul de pui, rosiile, stafidele dupa care se condimenteaza cu sare
si piper. Se amesteca usor, dupa care se
agita tigaia pentru a nivela ingredientele / Add the chicken mixture, tomatoes
and sultanas - then season to taste with salt and pepper. Stir gently, then
shake the pan to level the ingredients.
8.
Se adauga suficienta apa fiarta pentru a ajunge aproximativ ¾ " peste
amestecul de orez. Se acopera cu un capac si se fierbe la foc mic pentru 20 –
25 de minute, pana cand orezul este moale (fiert) si tot lichidul este
absorbit. Add sufficient boiling water to come about ¾ " above the rice
mixture. Cover with a lid and cook
gently over a low heat for 20 to 25 minutes, until the rice is tender and the
liquid has all been absorbed.
9.
Se scoate batul de scortisoara si se transfera intr-un vas cald se servire, se
presara migdalele prajite, caju prajite si se serveste imediat / Discard the
cinnamon stick and transfer to a warm serving dish, sprinkle with the toasted
almonds, toasted cashew and serve immediately.
Sursa retetei / Recipe source: www.food.com
