2 cups basmati rice
Chicken legs - skin removed
2 onions chopped
1 inch piece of ginger
4 cloves of garlic
1 cinnamon stick
5 black cardamon pods
1 teaspoon turmeric
1 tablespoon garam masala
3 to 4 cups of chicken broth
2 or 3 small russet potatoes halved or quartered
Rinse basmati rice until water runs clear. Soak rice for 20 minutes.
Drain and let rice dry in colander.
Heat oil in shallow oven proof pan. Saute onions slowly until golden
brown. Add minced garlic and ginger. (use a microplane so the garlic
and ginger is more like a paste).
Add the garam masala, cardamon pods, cinnamon stick, and turmeric and
peppercorns. Add the chicken and toss to coat.
Add two cups of chicken broth, cover and simmer for 20 minutes or until
chicken is almost cooked. . Add potatoes. Cook for another 5 to 10
minutes. Remove the chicken and potatoes, add the rice and enough
chicken broth to cover the rice by 1/2 inch. Stir well. Add the
chicken and the potatoes back to the pan. Cover and place in a 350°F
for 10 to 15 minutes. . Test a grain of rice. Might need another five
minutes. Add a little more chicken broth if needed.
Remove from the oven, place paper towels under the lid and allow to sit
for five to 10 minutes. Sprinkle with fresh chopped cilantro and serve.