Ingredients:
500g chicken (can use either boneless or with bone thighs cut into medium size)
500g basmati rice (washed & soaked for 30 mins)
4-5 onions , finely sliced
4 medium tomatoes chopped
3 potatoes (cut into 6-8 chunks)
2 tablespoons ginger/garlic paste
2-3 tablespoon ghee
1 cup yogurt
3 sticks cinnamon
4 cloves
3 cardamom
2 bay leaves
4-5 pepper corns
1 tsp turmeric
1 tsp coriander powder
1 tsp chilli powder
1 tsp jeera powder
1 aniseed
1/4 cup milk
few threads of saffron
handful of coriander, chopped finely
1-2 Onions chopped and fried until crisp
15-20 cashewnuts (you can roast if required)
Method:
1. Marinate chicken with ginger/garlic paste and salt to season.
2. Boil water in a pot, add cinnamon, cloves, cardamoms & bay leaves.Then add the rice and cook until nearly done. Drain.
3. To cook the chicken, heat ghee, add onions and fry until golden. Add tomatoes and fry until the oil separates. Add turmeric, coriander powder, chilli powder, aniseed, bay leaf & jeera powder mix well.
4. Add chicken and potatoes, mix well so it is coated well with the masala. Add yogurt. Add water to make a thick gravy. Cook until chicken is tender and gravy is thick. Make sure the potatoes are cooked.
5. Spread the chicken gravy over the rice and layer alternatively. Also add chopped coriander and fried onions before you put the next layer.Make sure the topmost layer is rice. Mix the saffron in hot milk and pour over the top.Cover the pot and put in the oven until the rice is fully cooked.
6. Before serving, garnish with fried onions, boiled eggs (fried in ghee) & cashewnuts.
Tips:
You can add mint leaves to enhance the flavour.
You can add colour to half the rice and cook seperately, if you want to make the dish more colourful
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