Ingredients:
For Rice:
1. Basmati Rice - 3 cups
2. Cinnamon stick - 3
3. Cloves - 4
4. Bay leaves - 2
5. Ghee - 3 tbspn
6. Salt - 1 tsp
7. Water - 3 cups
8. Lime juice - 1 tsp
9. Star Anise - 2
10. Cardamon pods -4-5
For Chicken
For marinating:
1. Chicken - 1 kg
2. Curd - 2 tbspn
3. Ginger garlic paste - 2 tbspn
4. Salt - 1 tsp
For gravy:
1. Onions - 5 (thinly sliced)
2. Tomato - 3 (thinly sliced)
3. Green chilli - 10 (can reduce or add more depending on the spiciness required)
4. Mint leaves - 4 sprigs
(make a paste of the green chillies and mint leaves)
5. Garlic ginger paste - 2 tbspn
6. Ghee - 3 tbspn
7. Red chilli powder - 2 tbspn
8. Turmeric powder - 2 tsp
9. Coriander powder - 2 1/2 tbspn
10. Garam masala powder - 1 tbspn
11. Pepper powder - 1 tbspn
12. Cumin seed powder - 1 tsp
13. Fennel seed powder - 1 tsp
For Garnishing:
1. Dry cashews - 1 tbspn
2. Raisins - 1 tbspn
3. Onion - 1 big (thinly sliced)
4. Coriander leaves - 1 handful
5. Ghee - 1 tbspn
6. Mint leaves - 1 handful
Method:
1. Soak the basmati rice in some water for 1/2 hour
2. Drain the rice and allow it to dry
3. Marinate the chicken with curd, salt, ginger garlic paste and keep aside for 30 minutes
4. Heat ghee in a big wok or kadai, add onions and saute well
5. Once the onions are well brown, add the green chilli and mint leaves paste, ginger garlic paste and fry for a minute
6. Add tomatoes and cook until slightly smashed
7. Put red chilli powder, turmeric powder, coriander powder, pepper powder, cumin seed powder, fennel seed powder and garam masala powder and cook for a minute
8. Add the marinated chicken, mix well and cook covered for 20-25 minutes or until the chicken is cooked, remove from fire and keep aside
9. In another vessel, heat the ghee, add cardamon pods, cinnamon sticks, bay leaves, star anise, cloves and fry for a minute
10. Add rice, lime juice, salt and fry for sometime till rice becomes lightly brittle
11. Add 3 cups of boiling water and cook till the water have been absorbed. Rice will be 99% cooked now. Switch off the flame and leave the rice covered for 5 minutes. It will get fully cooked from heat
12. For garnishing, heat ghee in a pan, fry the onions till golden brown (add 1/2 tsp sugar while frying so that the onions remain crispy)
13. Fry cashew nuts until brown, fry raisins until they puff up and keep aside
14. For Dum, take an oven proof dish, grease it with some ghee
15. Put a layer of cooked rice. On top the rice put some corirander and mint leaves, fried cashew nuts, raisins and onions
16. Place one layer of chicken masala above it and repeat the process till the rice and masala are over
17. Cover tightly the dish with an aluminium foil and pop them into a preheated oven at 180 degree celsius for 15-20 mintues
Serve it hot with raita, pappad, pickles
For Rice:
1. Basmati Rice - 3 cups
2. Cinnamon stick - 3
3. Cloves - 4
4. Bay leaves - 2
5. Ghee - 3 tbspn
6. Salt - 1 tsp
7. Water - 3 cups
8. Lime juice - 1 tsp
9. Star Anise - 2
10. Cardamon pods -4-5
For Chicken
For marinating:
1. Chicken - 1 kg
2. Curd - 2 tbspn
3. Ginger garlic paste - 2 tbspn
4. Salt - 1 tsp
For gravy:
1. Onions - 5 (thinly sliced)
2. Tomato - 3 (thinly sliced)
3. Green chilli - 10 (can reduce or add more depending on the spiciness required)
4. Mint leaves - 4 sprigs
(make a paste of the green chillies and mint leaves)
5. Garlic ginger paste - 2 tbspn
6. Ghee - 3 tbspn
7. Red chilli powder - 2 tbspn
8. Turmeric powder - 2 tsp
9. Coriander powder - 2 1/2 tbspn
10. Garam masala powder - 1 tbspn
11. Pepper powder - 1 tbspn
12. Cumin seed powder - 1 tsp
13. Fennel seed powder - 1 tsp
For Garnishing:
1. Dry cashews - 1 tbspn
2. Raisins - 1 tbspn
3. Onion - 1 big (thinly sliced)
4. Coriander leaves - 1 handful
5. Ghee - 1 tbspn
6. Mint leaves - 1 handful
Method:
1. Soak the basmati rice in some water for 1/2 hour
2. Drain the rice and allow it to dry
3. Marinate the chicken with curd, salt, ginger garlic paste and keep aside for 30 minutes
4. Heat ghee in a big wok or kadai, add onions and saute well
5. Once the onions are well brown, add the green chilli and mint leaves paste, ginger garlic paste and fry for a minute
6. Add tomatoes and cook until slightly smashed
7. Put red chilli powder, turmeric powder, coriander powder, pepper powder, cumin seed powder, fennel seed powder and garam masala powder and cook for a minute
8. Add the marinated chicken, mix well and cook covered for 20-25 minutes or until the chicken is cooked, remove from fire and keep aside
9. In another vessel, heat the ghee, add cardamon pods, cinnamon sticks, bay leaves, star anise, cloves and fry for a minute
10. Add rice, lime juice, salt and fry for sometime till rice becomes lightly brittle
11. Add 3 cups of boiling water and cook till the water have been absorbed. Rice will be 99% cooked now. Switch off the flame and leave the rice covered for 5 minutes. It will get fully cooked from heat
12. For garnishing, heat ghee in a pan, fry the onions till golden brown (add 1/2 tsp sugar while frying so that the onions remain crispy)
13. Fry cashew nuts until brown, fry raisins until they puff up and keep aside
14. For Dum, take an oven proof dish, grease it with some ghee
15. Put a layer of cooked rice. On top the rice put some corirander and mint leaves, fried cashew nuts, raisins and onions
16. Place one layer of chicken masala above it and repeat the process till the rice and masala are over
17. Cover tightly the dish with an aluminium foil and pop them into a preheated oven at 180 degree celsius for 15-20 mintues
Serve it hot with raita, pappad, pickles
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