Ghee is a form of clarified butter used in Indian cuisine. You can make it yourself or find jars of it in the oil section of many grocery stores.
Serves: 8Hands-on: 15 minutesTotal: 45 minutesDifficulty: Easy
- 1 Tbsp. ghee
- 1 medium yellow onion, diced
- 2 stalks celery, finely diced
- 4 large carrots, peeled and sliced
- 2 cloves garlic, minced
- ¼ tsp. ground turmeric
- ½ tsp. ground coriander
- ¼ tsp. red pepper flakes
- ½ tsp. dried cumin
- ½ tsp. ground cardamom
- ½ tsp. ground ginger
- 1½ tsp. salt
- ½ tsp. ground black pepper
- 8 cups chicken broth
- 1 lb. boneless, skinless chicken breast, cut into 1" chunks.
- 2 cups cooked basmati rice
- 4 Tbsp. chopped fresh cilantro
- Melt the ghee in the Dutch oven over medium heat. Add the celery and carrot; sauté for 3 to 5 minutes, or until soft. Add the diced onion and sauté until transparent. Add the garlic and sauté for an additional 30 seconds.
- Stir the turmeric, coriander, red pepper flakes, cumin, cardamom, ginger, salt, and pepper into the sautéed vegetables. Stir in the chicken broth. Bring to a boil; reduce the heat, cover, and simmer for 30 minutes. Add the chicken and rice and return to a simmer. Simmer uncovered, stirring occasionally, for an additional 15 minutes. Taste for seasoning and add additional salt, if needed. Serve garnished with chopped cilantro.