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1 Whole Chicken (cut into serving pieces)
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2 cups Basmati Rice (washed & pre-soaked)
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1 Onion (peeled & chopped)
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1 Carrot (chopped)
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7 fresh Tomatoes (pureed in blender)
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Almonds (Baadaam) (slivered & fried) (for garnish)
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Raisins (Kishmish) (for garnish)
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10 Whole Cardamom Seeds (Ilaichi Danay)
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10 Cloves (Long)
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1 Cinnamon Stick (Dal Cheeni)
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½ tsp. Cumin Seeds (Saabut Sufaid Zeera)
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Salt (to taste)
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Black Pepper Powder (Pisi Kaali Mirch) (to taste)
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Cooking Oil (as needed)
- Saute the onions and carrot in cooking oil. Add the chicken and mix. Then add the: cardamom seeds, cloves, cinnamon stick, cumin seeds, salt and black pepper and mix. Continue to fry until the chicken is half done.
- When the chicken is half done, add the tomato puree and mix. Continue to cook over low heat with pot covered, until the chicken is well done.
- Separately in a different pot, boil rice in water until cooked and drain.
- Finally cover rice with chicken and spices and let cook covered on very low heat for 5 minutes.
