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Thursday, 3 September 2009


Ingredients
Basmati or Jasmine Rice-500gms
Chicken pieces-1kg
Onions Big sliced-3
Tomatoes medium sliced-2
Green chilly broken-2
Ginger, Garlic and Green chilly paste-2tbsp
Curd/ Yoghurt-1/2cup
Turmeric powder-1tsp
Red chilly powder-2tsp
Salt to taste
Clove-3
Cinnamon-2"
Green Cardamom-2
Black Cardamom-2
Bay leaf-1
Javitri/Mace-1
Jaiphal/Nutmeg-small piece
Star Anise-1
Mint leaves-1cup
Coriander leaves-1cup

Method
In a large bowl combine ginger, garlic and green chilly paste, broken green chilly, tomatoes, curd, chilly powder, salt, half of the mint and corriander leaves. Marinade the chicken pieces in this mixture for atleast 2 hours. Soak the rice in water for half an hour. Heat oil in a large pot add the whole garam masalas, when they crackel and aroma rises add the onions. Fry the onions till they turn brown (this may take some time, to make it quick you can add the fried onions available in stores). When the onions are brown add the chicken pieces along with the mixture. Cook till gravy turns thick and add the rest of mint and corriander leaves. Now depending on the amount of gravy add the water for rice. Check the seasoning and bring to boil, add the soaked and drained rice. Cover the pot with a tight lid and cook until rice and chicken are done. Serve with boiled Egg and Onion Raitha.

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