Chicken & Tomato Rice

• 1 12 lbs boneless chicken, cut into chunks
• salt
• 1 tablespoon chopped fresh ginger
• 1 tablespoon chopped garlic
• 3 tablespoons ghee or 3 tablespoons vegetable oil
• 2 bay leaves
• 2 green cardamom pods (about 12 seeds)
• 2 cloves
• 1 large onion, chopped
• 1 tablespoon red chili powder or 1 tablespoon red pepper flakes
• 34 cup rice
• 34 cup tomato sauce or 34 cup tomato puree
• 34 cup water

1. Rub the chicken with salt, half the ginger, the garlic and 1 tablespoon of the ghee; set aside.
2. Heat the remaining oil in a large saucepan or Dutch oven.
3. Add the bay leaves, cardamom and cloves and sizzle for a few seconds.
4. Add the chicken and brown all over.
5. Add the onion and stir-fry for 2 to 3 minutes.
6. Add the remaining ginger, chili powder and rice, stirring gently.
7. Add the salt, tomato sauce and water and mix well.
8. Bring to a boil, reduce heat to low or simmer, and cover the pan.
9. Cook for 10 to 12 minutes, or until rice is tender.
10. Remove the lid, fluff the rice with a fork and let stand 5 minutes.

chicken, salt, fresh ginger, garlic, ghee, bay leaves, green cardamom pods, cloves, onion, red chili powder, rice, tomato sauce, water

Taken from www.food.com/recipe/chicken-tomato-rice-152736 (may not work)