Serves - 4 people
Ingredients
For marinade
- Coriander leaves - 1 cup
- Mint leaves - 1 cup
- Garlic - 25-30 cloves
- Ginger - about 10 finger sized pieces
- Chili powder - 1 tbsp
- Turmeric powder - 1 tsp
For chicken
- Chicken - 800 gms
- Onion - 3 medium sized vertically slit
- Tomatoes - 2 medium sized finely chopped
- Ginger - 1 tbsp minced
- Garlic - 1 tbsp minced
- Cloves - 3-4
- Cinnamon - 3-4 sticks
- Cardamon - 3-4
- Biryani masala - 2 tbsp
- Chili powder - 3 tbsp (adjust as per taste)
- Turmeric powder - 3 tsp
- curd - 2 tbsp
- Oil - 4-5 tbsp (For frying)
For rice
- Basmati rice - 3 cups
- Mint leaves - a handful
- Bay leaves - 3-4
- Cardamon - 3-4
- Cloves - 3-4
- Star anise -3-4
- Saffron - 1 pinch soaked in about 2 tbsp milk
For garnishing
- Onion - 1 large vertically chopped
- Cashew nuts - a handul (cut into pieces)
- Oil - 3 tbsp (For frying)
Method:
1) Grind all the ingredients for the marinade except the chili powder and turmeric powder into a smooth paste.
2) Apply to the chicken along with chili powder, turmeric powder and salt. Allow to marinate for 3-4 hours
3) Heat oil. Add ingredients 4-8 for the chicken and fry for 2 minutes
4) Add the onion. Fry till translucent.
5) Add the tomatoes. Fry till oil separates.
6) Add turmeric powder, chili powder , biryani masala and salt. Fry for 2 minutes
7) Add the curd. Fry for 2 minutes.
8) Add the marinated chicken. Mix well. Keep covered and let cook.
9) Mix all the ingredients for the rice except the safforn milk with 6 cups water. Keep covered and let cook. Stir intermittently and add more water if required till the rice is cooked
10) Heat oil set aside for the garnishing. Add the onion and fry till its brown.Drain on a tissue paper
11) Similarly fry the cashew nuts.
12) Transfer the chicken to a deep bottom kadhai or handi. Add the rice on top.
13) Add the saffron milk
14) keep covered and let cook for 15-20 minutes. Garnish with onion, cashew nuts and coriander leaves
15) Server hot.
No comments:
Post a Comment