Ingredients:
- 6 cups Rice (basmati)
- 1 kg Chicken
- 3 tbsps. Vegetable Oil
- 3 tbsps. Clarified Butter
- 5 nos. Onion (red, thin sliced)
- 3 nos. Potato (peeled and cut)
- 30 gms. Ginger (paste)
- 30 gms. Garlic (paste)
- 5 nos. Green Chilies (paste)
- 10 gms. Coriander leaves (paste)
- 2 tsps. All spice powder
- 4 tbsps. Yoghurt
- 4 tbsps. Tomato (Puree/paste)
- 3 tbsps. Red Chili Powder
- 2 tsps. Turmeric Powder
- 1 pinch Saffron
- Salt to taste
- 3 tsps. Milk
- 23 drops color (orange recommended)
Method:
- Marinate the chicken with garlic, ginger, coriander, green chillie, tomatoes paste, red chili powder, turmeric powder, dry garam masala powder,salt and yoghurt and keep it aside for half an hour.
- Cook rice separately (do not cook fully. keep it semicooked), add salt, sprinkle it with color and keep aside.
- Heat milk, put pinch of zafran and keep aside.
- Heat 2 tbsp of oil in pan. Deep fry half the quantity of onions and all the potatoes till onion is golden brown.
- Remove both from the pan and keep aside.
- Fry the remaining onion in the same oil till slight golden brown and put the marinated chicken. Cook for 10 minutes.
- Take a separate utensil, put ghee and 1 tbsp of oil, half quantity of semicooked rice, all fried potatoes and half quantity of fried onions and milk of zafran.
- Put the cooked chicken on top of it and then cover it with the remaining semicooked rice.
- Garnish with coriander leaves and rest of the fried onions.
- Tightly cover the utensil and cook for another 10 minutes.
- Serve hot with salad and lemon.
0 comments :
Post a Comment