Ingredients
To marinate the chicken –
- 30 grams– ghee
- 200 grams– onion
- 500 grams – chicken
- 4 cloves – garlic
- 1 teaspoons – chopped ginger
- 7 grams – ground coriander
- 7 grams – ground cumin
- 1 grams – chilli powder
- 8 grams – ground turmeric
- 12 pieces– green cardamom pods
- 6 pieces – cloves
- 2 pieces – bay leaves
- 1 teaspoon – ground cinnamon
- 140 grams – plain yogurt
- Salt to taste
- 2 teaspoons – lime juice
- 1 green chilli
- 1 small bunch of coriander leaves
- 1 small bunch of mint leaves
- Freedom Sunflower Oil
To cook rice –
- 250 grams – basmati rice
- 2 litres – boiling water
- 20 grams – salt
Additional prep –
- 2 saffron – optional
- 20 ml – ghee
- 25 grams – cashew nuts roasted
Garnish –
Fried onions, coriander, mint leaves, tomato and cucumber slices
Method
To marinate the chicken–
(Since this is a non-veg recipe, make sure you use separate kitchen utensils, cutting boards and knives)
- Cut the chicken into large chunks, skin on
- Cut the onion into thin slices and deep fry in oil over low to medium heat until the onion is caramelized and turns crisp golden brown
- Mix half of the fried onion, coriander and mint leaves with the rest of the ingredients for the marinade
- Store the marinated chicken in the refrigerator overnight
To cook the rice –
- Soak the basmati rice in water for 45 minutes and drain
- Bring the water to a boil and add some salt
- Add the basmati rice
- Cook over medium to high heat for three minutes and keep stirring occasionally
- Remove the rice when the rice grain can be broken into 2-3 parts and drain
Time to assemble –
- Place the marinated chicken in a heavy bottom pot
- Spread half of the rice on it
- Spread half of the remaining fried onions, coriander and mint leaves on the rice
- Layer the remaining rice on the fried onion, coriander, and mint leaves
- Add some ghee at this stage
- Close the lid and seal with some dough or use a damp kitchen towel to seal the lid
- Cook over low heat for about 20 minutes
- Place a saucepan under the pot and cook the rice over very low heat for another 30 minutes
- Remove the lid and the dough
- Garnish with more coriander, mint leaves, fried onions and cashew nuts and serve with freshly prepared raita!