Chicken Kabob With Rice Recipe

• 2 tsp whole coriander seeds
• 2 tsp whole cumin seeds
• 2 cloves garlic, peeled
• 1 tbs coarsely grated fresh ginger
• Pinch salt
• Pinch saffron threads
• 1 tbs Allowrie ghee
• 2 cups (400g) long grain rice
• 2 cups (500ml) chicken stock
• 1/3 cup fresh coriander leaves, chopped
• 8 tandoori chicken kobabs

1. Place coriander and cumin seeds in a small frying pan. Shake pan over low heat for 1-2 minutes, or until seeds are fragrant. Place seeds in mortar with garlic, ginger and salt. Bash with pestle to form a smooth paste. Add saffron threads and AA1/4 cup warm water and allow infusing for 10 minutes.
2. Melt ghee in medium saucepan. Add rice and stir until well coated with ghee. Add spice mixture, stock and bring to the boil. Cover with tight fitting lid, reduce heat and simmer, undisturbed for 12 minutes. Turn off heat and allow rice to steam for further 10 minutes. Remove lid and stir through coriander.
3. Meanwhile cook kebabs on a heated, oiled grill plate for 2 minutes on each side, or until cooked through. Serve kebabs with rice and chutney.

coriander seeds, cumin seeds, garlic, ginger, salt, saffron threads, ghee, long grain rice, chicken, fresh coriander leaves, chicken

Taken from www.epicurious.com/recipes/member/views/chicken-kabob-with-rice-recipe-52377771 (may not work)