Ingredients
1 small onion
1-inch piece fresh ginger, peeled
2 cloves garlic
2 green chilies
1 pound ground chicken
1 teaspoon turmeric
1 teaspoon salt
1 teaspoon garam masala
1 teaspoon cumin-coriander powder
3 to 4 tablespoons oil
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Make meatballs: Preheat the oven to 350 degrees F. Process the onion, ginger, garlic, and green chilies in a food processor until finely chopped. Mix this with the ground chicken and add the turmeric, salt, garam masala, and cumin-coriander powder, and mix well (I like to use my hands for this purpose to get this evenly mixed). Grease a baking sheet with oil or cooking spray. Shape the chicken mixture into walnut-size meatballs and place on the baking sheet. Bake for 7 to 8 minutes, turning over once. (It is important to cook the meatballs thoroughly, but make sure they do not dry out.) Make the rice: Heat the oil and ghee in a saucepan and add the cardamom pods, cloves, cinnamon stick, and onion. Stir in the sugar and cook on low for 10 to 15 minutes. Stir in the rice, salt, yogurt, peas, and 2 cups water and cook on low heat for 25 minutes. The rice should be fluffy and cooked through at this point. Carefully mix in the saffron and check seasonings. 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.
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Electric slicer for paper-thin charcuterie, cheese, vegetables
Premium saffron — paella, biryani, risotto Milanese
Leave-in oven probe — monitor roasts without opening the door
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill