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1 Whole Chicken (cut in pieces)
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500 grams of Basmati Rice (Preferably pre-soaked for atleast half an hour)
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2 medium Onions (thinly sliced)
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5 Cardamom Pods (Choti Ilaichi)
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2 Cinnamon Sticks (Dal Cheeni)
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6 Cloves (Loung)
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1 tsp. Garlic Paste (Pisa Lehsan)
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1 tsp. Ginger Paste (Pisi Adrak)
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200 grams of
Plain Yogurt
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½ tsp. Turmeric Powder (Pisi Haldi)
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1 tsp. Red Chilli Powder (Pisi Lal Mirch)
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3 tsp. Coriander Powder (Pisa Dhania)
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1 tsp. Cumin Powder (Pisa Zeera)
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½ tsp. Cumin Seeds (Saabut Zeera)
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500 ml Stock
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A few Saffron Strands (Zafran) (soaked in 5 tablespoons of water)
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A handful of Ready Fried Onions (for garnish)
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A bunch of Fresh Coriander Leaves (Hara Dhania) (chopped - for garnish)
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200 grams of Clarified Butter (Ghee) or Cooking Oil
- Marinade the chicken pieces with the
plain yogurt
, turmeric powder, coriander powder, red chilli powder, ginger paste, garlic paste and cumin powder.
- Add the sliced onion and salt and mint to the marination. In boiling water add clarified butter or oil, cinnamon sticks, cardamoms, cloves and cumin seeds and boil the rice until it is half cooked. Add the rice to the meat. Pour a little clarified butter or oil and saffron water on rice and cook the rice on dum for about 30-45 minutes or until done.
- Serve hot garnished with fried onion and fresh coriander leaves.
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