Ingredients
rice - 1 kg
chicken - 500 gm to 750 gm
ginger garlic paste - 1 tbl.sp
7 to 8 onions fried till golden brown in color
chopped potatoes (optional) - 3 to 4
puree of 3 tomatoes
yoghurt - 2 tbl.sp
slit green chilli - 3 to 4 or as per taste
chilli powder - 1 tsp
corriander powder - 2 tbl.sp
roasted cumin powder - 1 tsp
garam masala - 1 tsp
small broken piece of star aniseed
half of mace
salt as per taste
few corriander and mint leaves
for garnishing
few corriander and mint leaves
fried onion
saffron soaked in milk
saffron yellow color
kewra essence/rose water - 1 tsp
garam masala - 1 tsp
ghee/butter - 1 tsp
Method
Wash and soak rice in water for half an hour.
Clean and wash chicken pieces and combine with all the ingredients given. Leave it to marinate for an hour.
Heat 2 to 3 tbl.sp of oil in a pan and add the marinated chicken to it. Cover and cook till half done. Keep stirring in between and see that when the gravy becomes little thick, you can add little water.
In another pan, take enough water for the rice, add 2 bay leaf, 1 inch cinnamon stick, 4 cloves, 1 tsp cumin seed, one tsp of oil and keep for boiling. when it starts boiling, add rice and cook till the rice is 75 percent cooked..
Drain the water from the rice.
Take a vessel, first place little rice at the bottom, then the chicken masala and then the rice. Keep a flat pan at the bottom of the vessel so the masala doesn't burn.
garnish with corriander and mint leaves, fried onion, saffron soaked in milk, saffron yellow color, kewra essence, little ghee or butter, garam masala.
Either seal the cover with maida dough or cover it with aluminium foil. Simmer on a low flame for 10 to 15 minutes til the rice is very well cooked.
Serve hot with yoghurt raita.
rice - 1 kg
chicken - 500 gm to 750 gm
ginger garlic paste - 1 tbl.sp
7 to 8 onions fried till golden brown in color
chopped potatoes (optional) - 3 to 4
puree of 3 tomatoes
yoghurt - 2 tbl.sp
slit green chilli - 3 to 4 or as per taste
chilli powder - 1 tsp
corriander powder - 2 tbl.sp
roasted cumin powder - 1 tsp
garam masala - 1 tsp
small broken piece of star aniseed
half of mace
salt as per taste
few corriander and mint leaves
for garnishing
few corriander and mint leaves
fried onion
saffron soaked in milk
saffron yellow color
kewra essence/rose water - 1 tsp
garam masala - 1 tsp
ghee/butter - 1 tsp
Method
Wash and soak rice in water for half an hour.
Clean and wash chicken pieces and combine with all the ingredients given. Leave it to marinate for an hour.
Heat 2 to 3 tbl.sp of oil in a pan and add the marinated chicken to it. Cover and cook till half done. Keep stirring in between and see that when the gravy becomes little thick, you can add little water.
In another pan, take enough water for the rice, add 2 bay leaf, 1 inch cinnamon stick, 4 cloves, 1 tsp cumin seed, one tsp of oil and keep for boiling. when it starts boiling, add rice and cook till the rice is 75 percent cooked..
Drain the water from the rice.
Take a vessel, first place little rice at the bottom, then the chicken masala and then the rice. Keep a flat pan at the bottom of the vessel so the masala doesn't burn.
garnish with corriander and mint leaves, fried onion, saffron soaked in milk, saffron yellow color, kewra essence, little ghee or butter, garam masala.
Either seal the cover with maida dough or cover it with aluminium foil. Simmer on a low flame for 10 to 15 minutes til the rice is very well cooked.
Serve hot with yoghurt raita.
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