This sauce is fantastic over fried rice or even as a dipping sauce for steak and chicken teriyaki. Japanese white steak sauce is what I refer to as “yum yum sauce.” Delicious!
| Prep Time: | 30 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 6 |
| Yield: | 12 kabobs |
Ingredients
- 2 pounds ground chicken
- 1 small onion, diced
- 2 teaspoons ground black pepper
- 1 teaspoon salt, or more to taste
- ¾ teaspoon ground turmeric, divided
- ½ teaspoon saffron, divided
- ⅛ teaspoon cayenne pepper
- 2 tablespoons warm water
- 3 cups water
- 2 cardamom pods, bruised
- 2 cups long-grain basmati rice
- 3 tablespoons butter, divided
- 4 medium tomatoes, cut lengthwise into quarters
- 1 medium onion, chopped
Instructions
- Combine chicken, diced onion, black pepper, salt, 1/4 teaspoon turmeric, 1/4 teaspoon saffron, and cayenne in a bowl. Shape mixture into long, sausage-like kabob shapes, or shape around skewers and put aside in the refrigerator.
- Put the leftover saffron minus a pinch in 2 tablespoons warm water so that it lets out its color.
- Bring 3 cups water and cardamom pods to a boil; add rice, reduce heat, and let simmer until tender and water has been absorbed, 20 to 25 minutes, making sure not to overcook or undercook. Drain out any remaining starch water.
- Place a pot over low heat. Add 1 tablespoon butter, remaining turmeric, and reserved pinch of saffron; saute a bit then add the rice on top to dry out the excess water. Drizzle the saffron water on top and add 1 tablespoon butter. Cover and let simmer until the rice is fluffy, about 5 minutes.
- Melt remaining butter in a skillet over medium-high heat. Fry kabobs in the hot oil until they are no longer pink in the centers, 5 to 7 minutes, flipping as needed. Place tomatoes and chopped onion on top and cover. Cook until tomatoes soften and release their juices (this helps it from getting too dry), about 5 minutes. Serve with rice.
- You can use ground beef instead of chicken, oil instead of butter, and either saffron powder or dried threads.
- If you plan on cooking them later you can also freeze them after shaping.
- The shape determines the quantity but you should be able to make at least a dozen if not more.
Nutrition Facts
| Calories | 469 kcal |
| Carbohydrate | 56 g |
| Cholesterol | 103 mg |
| Dietary Fiber | 2 g |
| Protein | 41 g |
| Saturated Fat | 5 g |
| Sodium | 536 mg |
| Sugars | 4 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |