Ingredients
For Marination
- Chicken - 800gm
- Cloves - 4-5 nos
- Cinnamon sticks - 1 inch
- Cardamom - 4 nos
- Bay leaves - 2 nos
- Kashmiri Chilli powder - 3 tbsp
- Coriander powder - 1 tsp
- Garam masala - 1 tsp
- Turmeric powder - 1/2 tsp
- Cumin seed powder - 1tsp
- Fennel powder - 1tsp
- Pepper powder- 1 tsp
- Green chillies - 4-5 nos
- Coriander leaves- 1/2 cup
- Mint leaves - 1/2 cup
- Ginger-garlic paste - 1 tbsp
- Yogurt - 3/4 cup
- Tomato - 1
- Fried onions - 2 cups
- Biriyani masala - 1 tbsp (optional)
- Olive oil - 2 tbsp
- Salt as required
For Rice
- Basmathi rice - 300 gm
- Cumin seeds - 1/2 tsp
- Bay leaf- 1
- oil - 1tbsp
- Salt to taste
For colour
- Milk - 4 tbsp
- Turmeric powder - 1/4 tsp
Method
- Clean the chicken well and cut them into medium sized pieces.
- Take all the spices and masalas,rub it on the chicken pieces.
- Add 2 tbsp of oil to the marinade.Keep it aside for about 45 mins.
- Mean while soak the rice in water for 15mins.
- In a thick bottomed vessel transfer the rice,add cumin seeds,bay leaves,oil and salt to it.(Be careful while adding salt,it shouldnt be less or more). Allow it to cook until half done (if fully cooked the the rice grains may get mashed while duming).
- In a wide and thick bottomed vessel layer the marinated chicken.
- Then spread the half cooked rice over it.
- In a cup mix the milk and turmeric powder.
- Sprinkle it over the rice.
- Close the vessel with an air tight lid,so that the rich aroma of spices never escapes from the vessel.
- Allow the chicken and rice to cook on low flame for 30 mins.Open the lid,transfer the rice to another bowl,mix in little chicken masala .Add chicken pieces only while serving.
- Serve with raitha and mint chutney.
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