Ingfredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 400 | Grams | Chicken | For marinade |
| 10 | Nos. | Mint Leaves (Pudina) | For marinade |
| 1/2 | Teacup | Curds | For marinade |
| 1 | Small | Onion | For marinade - grated |
| 1/2 | Tablespoon | Ginger Paste | For marinade |
| 1/2 | Tablespoon | Garlic Paste | For marinade |
| 1 | Tablespoon | Chilly Paste (green) | For marinade |
| 2 | Tablespoon | Butter | For frying the chicken pieces |
| 1-1/2 | Teacup | Rice, Basmati | |
| 1/2 | Tablespoon | Cooking Oil | |
| 5 | Nos. | Cashew Nuts | add |
| 1/4 | Teaspoon | Turmeric Powder | add |
| 1/4 | Teaspoon | Cinnamon Powder | add |
| 1 | Nos. | Bay Leaves (Tejpatta) (Dry Cinnamon Leaf) | add |
| 1/2 | Stalks | Cinnamon (Dalchini) | add |
| 1/4 | Teaspoon | Cardamom Powder | add |
| 1/4 | Teaspoon | Cloves (Lavang) | add powder |
| 1 | Nos. | Cardamoms (Elaichi) | add |
| 1/4 | Teacup | Onions | chopped add |
| 1 | Teaspoon | Chillies Green | chopped add |
| 3 | Nos. | Pepper Corns | Grind |
| A | Little | Aniseed (Suwa, Shopa) | Grind |
| 1/2 | Teaspoon | Kuskus - poppy seeds | Grind |
| 1/2 | Piece | Nutmeg (Jaiphal) | Grind |
| 1 | Pinch | Kesar (Saffron) | Sprinkle on rice. |
| 3/4 | Teacup | Coconut Milk - Thick | add |
| 1-3/4 | Teacup | Water | add |
| As Required | Salt | to taste add |
Method
1.All ingredients used for marination, should be mixed with the chicken pieces and kept aside for an hour..
2. When the chicken is marinated, pour butter in a pan, and fry the chicken pieces with the ingredients. Continue cooking till the meat is cooked and the meat is dry. Remove and keep aside. .
Prepare the rice:
1..Wash the rice & drain any excess water and keep aside.
2 .In a pan heat oil and add cashew nuts, bay leaves, cinnamon and cardamom. When cashew nuts turn light brown add chopped onion and green chili and cook and onion turns golden in color. Now add rice and cook for 5 more minutes on medium heat.
Add dry powder, ground masala and the chicken and again cook for a minute then add coconut milk and water. Stir gently and taste the liquid in the vessel, for salt and other spices and add what is required and cook on high heat until the rice begins bubbling up for the first time.
Reduce heat and cook on medium flame until the rice is cooked.
Stir often and keep the vessel covered to retain the aroma.
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