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Preparation Time : 120
Cook Time : 90
Total Time : 210
chicken legs, skin on 8 piece
Salt or to taste 2 tsp
Lemon Juice 1 tbsp
Zafran Color 1/2 tsp
Olive Oil 1/2 cups
Cinnamon Powder 1 tsp
Garlic Powder 1 tsp
Ginger Powder 1 tsp
turmeric powder 1 tsp
Nutmeg Powder 1 tsp
Coriander Powder 1 tbsp
cumin powder 1 tbsp
Basmati rice 4 cups
Ghee 1/2 cups
onions, large and finely chopped 3 nos
tomatoes, large and finely chopped 3 nos
Cinnamon 2 inch
clove 4-5 nos
Green cardamom 4 nos
bay leaves 2 nos
black pepper powder 1 tsp
coal 1 piece
Mix together cinnamon powder, clove powder, nutmeg powder, turmeric powder, cumin powder and coriander powder. This is Mandi masala.
Soak rice in enough water and keep aside.
Marinate the chicken with Mandi spice, salt, food colour, lemon juice mix well cover and keep in the fridge for 2 hour.
After 2 hours heat oil and fry the chicken pieces till golden on both sides on high flame, keep aside.
Now heat oil add onions, cloves, bay leaves, green cardamom, cinnamon stick fry till light golden on high flame.
Then add tomatoes, green chilli mix and cook till soft on high flame.
Now add black pepper, salt mix and place the fried chicken pieces, Mandi spice, water enough that the chicken gets covered then wait for a boil on high flame, now cover and cook for 20 minutes on medium flame to make the stock.
Then remove the chicken pieces, wash the rice and add to the stock mix well, cover and cook on high flame till the stock dries.
Heat the coal till red hot.
Once the stock dries cover the lid and simmer for 5 to 10 minutes and close the flame.
Then place the chicken pieces on the rice and add the hot coal on foil with 1 tsp of oil cover till the smoke settles.
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