Chicken With Chickpeas And Rice
|Ghee/Substitute||1 Cup (16 tbs)|
|Water||12 Cup (192 tbs)|
|Garlic||1 Clove (5 gm)|
|Chickpeas||3⁄4 Cup (12 tbs)|
|Ground meat||1 Pound|
|Black pepper||1⁄2 Teaspoon|
|Risoni pasta/Broken up vermicelli||3⁄4 Cup (12 tbs)|
|Rice||1 Cup (16 tbs)|
|Slivered almonds||1⁄2 Cup (8 tbs)|
In a large saucepan, brown the chicken in 1/4 cup of the ghee.
Add 8 cups of water, half the chopped onions, the garlic, cinnamon stick and 2 teaspoons salt.
Bring to a boil, cover and continue to cook until chicken is tender enough for the meat to fall off the bones.
While the chicken is cooking, drain the soaked chick peas and place in a large pot with 4 cups water.
Bring to a boil, cover and simmer vigorously until just tender.
Drain and set aside.
In another saucepan, lightly brown the almonds in a little ghee.
Remove and set aside.
Add 1/4 cup of the ghee to the saucepan and heat.
Fry the meat in the ghee, stirring occasionally, until brown all over.
Turn down heat to simmer and cook until nearly tender for approx 15 minutes.
Stir in the cinnamon, black pepper and the remainder of the onions and salt, and continue to cook for a further 25 minutes.
Remove from saucepan and set aside.
Place the remaining 1/2 cup of ghee in the same saucepan and saute the pasta or vermicelli until golden brown.
Add the rice and saute for a few more minutes.
Pour 5 cups of the boiling broth from the cooked chicken over the rice (make up quantity with water if necessary) .
Bring to a boil and add the cooked meat and onion mixture and the cooked chick peas.
Stir well, cover,turn down heat to simmer and cook until the rice is tender and the liquid is absorbed for approx 20 minutes.
Turn off heat and allow to stand for further 10 minutes.
Serve the chick pea and rice mixture on a platter, garnished with the almonds and chicken pieces.