1 Chicken, medium-sized, cut into 12 pieces
2 1/2 cups (500 g) 1.1 lb Rice, Basmati
3 tbsp (45 ml) 1 1/2 fl oz Vegetable oil
a pinch Asafoetida (hing)
1/2 tsp (1 1/2 g) Fenugreek seeds (methi dana)
120 g (4 oz) Onions, medium-sized, thinly sliced 1 tsp (6 g) Ginger (adrak), ground
10 Garlic (lasan) cloves, ground
Salt to taste
1 tsp (2 g) Turmeric (haldi) powder
1 tsp (2 g) Cumin (jeera) seeds, ground
2 tsp (3 g) Coriander (dhaniya) powder
1 tsp (2 g) Black pepper (kali mirch) powder
8 cups (2 litre) 64 floz Water
1/2 cup (100 g) 3 1/2 fl oz Ghee
6 Cloves (hung)
4 Green cardamom (choti elaichi)
2 Cinnamon (dalchini), 1 inch sticks
Grind to a fine powder:
1/2 tsp Cloves
1/2 tsp Green cardamom seeds
1 Cinnamon, 1 inch stick
1 tsp (2 g) Cumin seeds
2 tsp (4 g) Coriander seeds
1/2 tsp Nutmeg (jaiphaf) powder
1/2 tsp Mace (javitri) powder
Salt to taste
30 g (1 oz) Onions, thinly sliced and fried till golden brown
2 1/2 cups (500 g) 1.1 lb Rice, Basmati
3 tbsp (45 ml) 1 1/2 fl oz Vegetable oil
a pinch Asafoetida (hing)
1/2 tsp (1 1/2 g) Fenugreek seeds (methi dana)
120 g (4 oz) Onions, medium-sized, thinly sliced 1 tsp (6 g) Ginger (adrak), ground
10 Garlic (lasan) cloves, ground
Salt to taste
1 tsp (2 g) Turmeric (haldi) powder
1 tsp (2 g) Cumin (jeera) seeds, ground
2 tsp (3 g) Coriander (dhaniya) powder
1 tsp (2 g) Black pepper (kali mirch) powder
8 cups (2 litre) 64 floz Water
1/2 cup (100 g) 3 1/2 fl oz Ghee
6 Cloves (hung)
4 Green cardamom (choti elaichi)
2 Cinnamon (dalchini), 1 inch sticks
Grind to a fine powder:
1/2 tsp Cloves
1/2 tsp Green cardamom seeds
1 Cinnamon, 1 inch stick
1 tsp (2 g) Cumin seeds
2 tsp (4 g) Coriander seeds
1/2 tsp Nutmeg (jaiphaf) powder
1/2 tsp Mace (javitri) powder
Salt to taste
30 g (1 oz) Onions, thinly sliced and fried till golden brown
method
1. Wash the chicken well. Soak the rice in water for 30 minutes.
2. Heat the oil in a pan; add asafoetida and fenugreek seeds. Saute for a few seconds, then add the onion slices.
3. Mix the chicken with ginger, garlic, salt, turmeric powder, cumin seeds, coriander powder, black pepper powder, and water.
4. Once the onion browns, add the chicken mixture and cook on medium heat till the pieces become tender.
5. Cool and strain the stock. Remove the pieces. Debone and cut into medium-sized pieces. Keep aside.
6. Heat the ghee in a heavy-bottomed utensil. When hot, put in the cloves, green cardamom, and cinnamon sticks. When they start crackling, add the drained rice and saute for 2 - 3 minutes or till the rice turns light brown in colour.
7. Add 1 tsp salt, the stock, and water (if required) so that the liquid is 1 inch above the rice. Cover and cook on high heat till the mixture comes to the boil.
8. Mix in the finely ground spices. Lower heat to medium and cook till the liquid gets absorbed. Check seasoning and alter if required.
9. Once the water dries, stir the rice cautiously to avoid breaking. Press from all sides and keep warm till fully cooked.
10. Stir once more, garnish with fried onions and serve.
2. Heat the oil in a pan; add asafoetida and fenugreek seeds. Saute for a few seconds, then add the onion slices.
3. Mix the chicken with ginger, garlic, salt, turmeric powder, cumin seeds, coriander powder, black pepper powder, and water.
4. Once the onion browns, add the chicken mixture and cook on medium heat till the pieces become tender.
5. Cool and strain the stock. Remove the pieces. Debone and cut into medium-sized pieces. Keep aside.
6. Heat the ghee in a heavy-bottomed utensil. When hot, put in the cloves, green cardamom, and cinnamon sticks. When they start crackling, add the drained rice and saute for 2 - 3 minutes or till the rice turns light brown in colour.
7. Add 1 tsp salt, the stock, and water (if required) so that the liquid is 1 inch above the rice. Cover and cook on high heat till the mixture comes to the boil.
8. Mix in the finely ground spices. Lower heat to medium and cook till the liquid gets absorbed. Check seasoning and alter if required.
9. Once the water dries, stir the rice cautiously to avoid breaking. Press from all sides and keep warm till fully cooked.
10. Stir once more, garnish with fried onions and serve.
serving amount
serves: 2 - 4
rate this recipe
10.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
