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Rice (Basmati)
300 gms.
Chicken pieces
600 gms.
Whole garam masala
2 tbsp.
Sliced onions
1 cup
Chopped garlic
2 tbsp.
Chopped ginger
2 tbsp.
Red chili powder
3 tsp.
Coriander powder
1 tbsp.
Turmeric powder
2 tsp.
Bay leaf
2 no.
Chopped tomato
¾ cup
Chopped green coriander
1 tbsp.
Curd (yogurt)
1 cup
Saffron
½ gm.
Garam masala powder
3 tsp.
Milk
½ cup
Butter
50 gms.
Golden fried sliced onions
¾ cup
Ginger julienne's
1 tbsp.
Oil
3 tbsp.
Mint leaves
2 tbsp.
Salt
As per taste
Method
1. Pick, wash and soak rice in water for about 30 minutes.
2. Boil water, add ½ of the whole Garam
masala , bayleaf and salt and boil rice till ¾th done.
Drain rice and keep aside.
3. Mix salt, ½ of the red chili powder,
½ of the chopped ginger, ½ of the chopped garlic,
1 tsp.Garam masala ½ of the turmeric powder and curd/yogurt.
Mix well and put chicken pieces in this for an hour.
4. Heat oil in a Patila or a thick bottomed
pan. Add remaining Whole Garam masala .Let it crackle. Add
Sliced onions and sauté' until light golden brown.
5. Then add remaining chopped ginger, chopped
garlic, coriander powder, turmeric powder, red chili powder,
1 tsp. Garam Masala powder and chopped tomatoes. Cook for
about 5 minutes. Add marinated chicken and cook till chicken
is tender.
6. Dissolve saffron in warm milk and keep
aside.
7. Arrange alternate layers of chicken and
rice. Sprinkle saffron dissolved in milk, remaining Garam
Masala powder, ginger julienne's, mint leaves, golden fried
sliced onions and butter in between the layers and on top.
Make sure that you end with the rice layer topped with saffron
and spices.
8. Cover and seal with aluminum foil or Roti
dough. Cook in a preheated oven, for 10-12 minutes. Alternatively
cook on an indirect slow flame for 10 to 12 minutes
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