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Preparation Time : 20
Cook Time : 20
Total Time : 40
Fine Basmati Rice 2 cups
Chicken 300 gms
Green Cardamom 4 nos
Cinnamon Stick 2 inch
Bay Leaf 1 nos
Onion, finely sliced 400 nos
Ginger Garlic Paste 2 tsp
Nutmeg Powder 1 pinch
Mace Powder 1 pinch
Ghee 2 tbsp
Slitted Green Chili 3 nos
Yoghurt 1/2 cups
Salt 1 tsp
Pomegranate for garnishing 3 tbsp
Coriander Leaf for Garnishing 3 tbsp
Wash and soak the rice for at least 15 minutes.
Wash and pat dry the chicken.
Marinade with yogurt, salt, nutmeg powder, mace powder, ginger garlic paste, salt.
Heat ghee in a pan and fry onions until golden brown and crisp.
Add marinated chicken in it.
Now add the whole spices, bay leaf and slitted green chilli in the hot ghee.
Cook until the chicken is half done.
Now drain the soaked rice and add in the chicken.
Add 4 cups of water and cook covered until the rice is fully done.
Decorate with Pomegranate and coriander chopped.
Serve with raita and salad.
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