I went to a couple stores late this afternoon looking for some cardamom pods since I didn't have any luck on Sunday. Finally found some after the third store!
I needed to find them for the recipe tonight - I could have used ground cardamom, but wanted the flavor punch you can get from the encased seeds. This is the dish where we used the saffron. A mix of basmatic rice, red lentils, and fresh orange juice mixed very will and really gave the meal a refreshing taste. Carrots lent a nice sweetness with chicken being added in for some protein and spinach for additional flavor/color. The serving size was pretty generous for a CL recipe.
Ive made this one before. Is this from an article about ethnic chicken one pot meals? I think this was from afghan eh?
ReplyDeleteThis looks delish! I love anything with lentils.
ReplyDeleteYou are so great at describing yout dishes, I can practically taste your dinner just from your description. Thanks.
ReplyDeletewow !!! so delicious..yummmyyyy...
ReplyDeleteI've been thinking about making a biryani sometime - it always seems like such a lot of steps (caramelizing of the onions, etc) and I've never put aside a block of time just to get down to it. CL recipes tend to be a little quicker though - did it take long?
ReplyDeleteRandi - I think so, but I only have the recipe saved out from the magazine.
ReplyDeleteViolet - Hope you get a chance to try the cake!
Beth - Thanks! We are *slowly* getting used to lentils!
Thank you Punky!
Avik - thanks for coming!
Dawna - It did take some time, between soaking the rice, cooking the lentils, then letting everything cook and steam together I had to set aside a couple hours I think.
Any chance you could share the recipe? Just looking at it is making me drool.
ReplyDeleteRuth - I will get the recipe posted for you this evening!
ReplyDeletefor sometimes hard to find spices, try Penzey's. They've got quite the selection
ReplyDeleteYep Jill - we go there quite often =) Thanks!
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