- Preparation time: 4 hours
- Cooking time: 1 hour
Preparation:
1 medium sized Chicken, cut to 6 piecesBasmati rice: 1 KG
Kewra Water : 2 tb spoon
Saffron threads (few), optional
Milk : 1/4 pint
oil/ghee-1 tb spoon
For Marination:Salt: 100ml
1 onion grind to paste
Garlic paste, 1 tbs
Ginger Paste: 1 tbs
cumin powder: 1 tsp
corriander powder: 1 tspfreshly grated nutmeg
garam masala powder: 1 tsp
black paper milled: 1/2 tsp
yogurt: 1 1/2 tbs
pistacchio powder, optional: 1/2 tbs
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For Rice:
Cinamon stick: 4
clove: 3
cardamom pods : 5
bay leaf: 5
ghee or butter: 1 tbs
hot water, boiled once
Clotted cream: 1tbs
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Method:
- mix 100 gm salt in 1 litre of water i.e 10% salt
- add chicken pieces and leave them for an hour
- remove the chicken and mix with all the ingredients for the marination
- leave in the fridge covered for 3-4 hours
- put the saffrons in kewra water and leave aside
- wash rice until water is clear, then drain out water
- heat oil in a pan on medium heat, add marinated chicken
- stir for 4-5 minutes, once skin starts changing colour add milk
- cook covered, stirring occasionally until chicken is almost done
- take out the chicken and keep the broth
- in another sauce pan heat ghee or butter
- add the whole spices
- add rice once spices release aroma (less than a minute)
- stir and fry rice until each rice mixes with oil
- Add half of the gravy from the chicken and mix well
- now add hot water and cook until rice is almost done
- once rice is almost done and absorbed water, take out half of the rice
- put the chicken, rest of the gravy, half of kewra water, clotted cream and half of the fried onion
- put rest of the rice on top
- spread fried onions, cashew, raisins and remaining kewra
- cover and cook on low heat for 1/2 hour or until rice is well cooked
- Mix before serving