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Preparation Time : 60
Cook Time : 60
Total Time : 120
Chicken marination (1st part) :
Boneless chicken - 200 gm
Ginger garlic paste - 1 tsp
Green chilly paste - 1/2 tsp
Kashmiri chilly powder - 1/2 tsp
Coriander powder - 1 tsp
Garam masala powder - 1/4 th tsp
Pepper powder - 1/4 th tsp
Chicken marination (2nd part) :
Boneless chicken - 250 gm
Cornflour - 4 tbsp
Ginger garlic paste - 1.5 tsp
Chilly powder - 1 tsp
Pepper powder - 1/2 tsp
Orange food color (optional) - 1/8 th tsp
Salt - 1 tsp
Coriander leaves (chopped) - 2 tbsp
Curry leaves (chopped) - 1 tbsp
Refined oil - 1/2 cup (for frying)
Other ingredients : Basmati rice - 1.5 cup
Onion (sliced) - 1
Tomatoes (chopped) - 1
Boiled eggs - 3
Coriander leaves (handful) - 2 tbsp
Fried onion (for garnishing) - 1
Lemon juice - 1 tbsp
Ghee/refined oil - 3 tbsp
Salt - 2 tsp
Whole garam masalas (cinnamon, cloves, cardamom, bay leaf, star anise) - 2-3 each
Marinate the chicken pieces separately with respective marination ingredients for 3-4 hours.
Now deep fry the chicken pieces, marinated under 2nd part. Keep aside.
Heat a kadhai with some oil or ghee. Add the sliced onion and saute until golden Brown. Then add the chicken marinated under 1st part.
Cook for few seconds and then add chopped tomatoes. Close the lid and cook until the tomatoes are mushy.
Now wash and boil the basmati rice with the whole garam masalas, little oil and salt in water. Cook until the rice is 70% cooked. Drain the rice.
Now layer the rice on the chicken cooked with tomatoes. Then top with fried chicken, boiled eggs, fried onion, coriander leaves.
Add the lemon juice, some ghee on the sides and top. Close the lid and cook on a low flame for 30 minutes.
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