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800 grams or 8 medium pieces of Chicken
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2 cups of Basmati Rice
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4 cups of Water
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1 cup of Plain Yogurt
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2 tsp. of Red Chilli Powder
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1 tsp. of Turmeric Powder (Haldi)
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1 tsp. of
Garam Masala
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1 tbsp. of Ginger Paste
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1 tbsp. of Garlic Paste
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2 tbsp. of Clarified Butter (Ghee)
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Salt (to taste)
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2 medium Onions (cut into fine rings & fried until brown for garnish)
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Coriander/Cilantro Leaves (Hara Dhania) (finely chopped - for garnish)
1) Make slits on the chicken pieces. In a bowl combine yogurt, red chilli powder,
Garam Masala
, half of the ginger-garlic pastes and turmeric powder with the salt. Rub this paste onto the chicken pieces. Keep aside for about an hour.
2) Brown the onion rings in a little hot clarified butter (ghee) / butter and keep aside.
3) Heat the clarified butter (ghee) / butter in a heavy-bottomed pan. Add the remaining ginger-garlic pastes, turmeric powder and saute for a few seconds. Drop in the chicken pieces and saute on a medium level for about 2 minute(s).
4) Cover and cook on low level for another 12 minutes or till the chicken pieces are half done.
5) Add the rice,water and salt to taste. Bring to a boil. Cover and cook on low level for another 15 minutes or till the rice is done and all water is evaporated.
6) Garnish with crunchy brown onions and finely chopped coriander leaves.
Tips:
1. Traditionally flavored rice or Basmati rice is used for this recipe. If it is difficult to obtain Basmati rice, (it may be available in Indian stores) any other long-grained rice is fine.
2. If one likes the rice grains to be firm but fully cooked, then the water content can be reduced a little.
3. To get crunchy brown onion rings, just add a little salt while frying. Salt takes away the moisture from the onion rings leaving them crunchy.
4. Traditionally this is a very lengthy recipe and is cooked in an earthen pot for many hours on very low fire. Comparatively the above version is short, quick and as tasty.
