Ingredients
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| As Required | Almonds | slivered and sliced | |
| 10 | Whole | Cardamoms | |
| 1 | Large | Carrots | pared and chopped |
| 1 | Large | Chicken | cut in serving pieces |
| 1 | Sticks | Cinnamon | |
| 10 | Nos | Cloves (spice) | |
| As Required | Cooking Oil | ||
| 1 | Large | Onion | Peeled, and chopped |
| As Required | Pepper Powder | ||
| As Required | Raisins | cleaned | |
| 2 | Teacup | Rice, Basmati | washed and presoaked |
| 7 | Medium | Tomatoes | Pureed in blender |
Method
1) Sauté the onions and carrot in cooking oil. Add the chicken and mix. Then add the: cardamom seeds, cloves, cinnamon stick, cumin seeds, salt and black pepper and mix. Continue to fry until the chicken is half done.
2) When the chicken is half done, add the tomato puree and mix. Continue to cook over low heat with pot covered, until the chicken is well done.
3) Separately in a different pot, boil rice in water until cooked and drain.
4) Finally cover rice with chicken and spices and let cook covered on very low heat for 5 minutes.
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