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Preparation Time : 135
Cook Time : 40
Total Time : 175
For marinade:Chili Powder 3 tsp
Chili Powder 3 tsp
Fennel Powder 3 tsp
Ginger Garlic Paste 2 tsp
Pepper Powder 1 tsp
Garam Masala 1 tsp
turmeric powder 1/4 tsp
Lime Juice 1/2 nos
Salt to taste 1 tsp
For Masala:Medium Onions Sliced 5 nos
Medium Tomatoes sliced 3 nos
Green Chillies Chopped 4-5 nos
Ginger-garlic Paste 2 tbsp
Yoghurt 1/4 cups
Coriander Leaves,chopped 1/2 cups
Mint Leaves,chopped 1/2 cups
Extra ingredients :Chicken 1 1/2 kgs
basmati rice (washed,soaked and drained ) 2 1/2 cups
cardamom 3 nos
cinnamon 1 inch
cloves 3 nos
Wash and pat dry the cleaned chicken.
Blend chilli powder, fennel powder, pepper powder, garam masala, turmeric powder, crushed ginger garlic, lemon juice and salt to a smooth paste.
Brush chicken with this masala and marinate for a minimum of 2 hrs or overnight.
Fry the whole chicken in a deep pan with 1 /3 cup of oil.
Once done remove it from the oil and set aside.
In the same pan (add more oil if required )add sliced onions and saute till it turns pale.
Add sliced tomatoes and finely chopped green chillies and saute for 8- 10 min.
Add ginger garlic paste along with coriander leaves and mint leaves.
Add in the yoghurt and cook for a few minutes.
Slowly place the fried chicken in the masala and mix gently.
Be careful as you might tear the chicken by handling roughly.
Give a few minutes stir and switch it off.Set aside.
In a separate pan heat ghee.
Add cardamom, cinnamon and cloves.
Throw in few mint leaves.
Add finely sliced onion and saute for few min.
Measure water as needed and add.
Once it boils add the soaked and drained rice.
Cook it covered until the rice is 3/4 th cooked.
Remove the whole chicken and layer the 3/4 th cooked rice to the masala.
Place the chicken at the top and cover the pan.
Dum for 15 -20 minutes.
Serve with raita or your favourite accompaniments.
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