We prepare oven-baked tandoori chicken and pair it with perfectly cooked rice pilaf.
We weren’t going to let a 24-hour marinade or the lack of a 900-degree oven keep us from turning this great Indian classic into an easy weeknight dinner.
Traditional recipes insist that for a truly great pilaf you must soak or at least repeatedly rinse the rice before cooking. Is this really necessary, or is it just an old wives' tale?
Could any of the new, innovative models we tested dethrone our good old chef's knife for hacking up bones and chopping onions?
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