6-8 Mick's Meat Barn Butter Chicken Kebabs
1 cup Basmati Rice
1 Large Brown Onion, diced
1/2 tsp Turmeric
1 Cinnamon Stick
6 Cardamom Pods, lightly crushed
1 tsp Cumin Seeds
A handful each of Sultanas and Roasted Cashew Nuts
Step One - Fry the onions in the olive oil in a large frying pan for 10-12 minutes until translucent.
step Two - Fill a medium saucepan three quarters full with water and bring to the boil. Add a heaped teaspoon of salt.
Step Three - Add the turmeric and the cinnamon stick to the water. Pour in the rice, stir and reduce the heat to a medium. Boil uncovered, without stirring for 10-15 minutes.
Step Four - Drain the rice into a large sieve and rinse by under a stream of hot water.
Step Five - Stir the crushed cardamom pods into the onions with the cumin seeds and fry briefly.
Step Six - Toss in the sultanas and roasted cashew nuts, before adding the hot drained rice. Set aside covered.
Step Seven - Lightly grill the chicken kebabs on each side until cooked through. Serve.