Fusion Cranberry Chicken Pilaf

Fusion Cranberry Chicken  Pilaf

Cooking Time

Preparation Time : 240

Cook Time : 40

Total Time : 280

Ingredients

Serves 5

  • For Rice: basmati rice washed and soaked 1 1/2 cups

  • Water 3-4 cups

  • Onions-finely sliced 2 nos

  • Ginger Garlic Paste 1 tbsp

  • Small Tomato Finely Chopped 1 nos

  • Cinnamon Stick 1 1/2 nos

  • Cardamoms 2 nos

  • Star Anise 1 1/2 nos

  • turmeric powder 1/4 tsp

  • Coriander Powder 1 tsp

  • Garam Masala 1 tsp

  • chicken stock cube 1 nos

  • dried cranberries 5 tbsp

  • Salt to taste 1 tsp

  • refined oil 4 tbsp

  • saffron soaked in 4 tbsp milk 1 pinch

  • dry mint leaves 1/2 tsp

  • For Chicken: Chicken Legs 5-6 nos

  • Ginger Garlic Paste 1 tsp

  • Thick Curd 1 cups

  • Kebab Masala 1 tsp

  • roasted fenugreek leaves 1 tsp

  • turmeric powder 1/4 tsp

  • Coriander Powder 1 tsp

  • Kashmiri Chili Powder 1/4 tsp

  • Roasted Cumin Powder 1/4 tsp

  • Roasted Chick Pea Flour 2 tbsp

  • Salt as per taste 1 tsp

  • Oil 1 tbsp

  • Buter 3 tbsp

Directions

  • 01

    Marinate the chicken with ingredient mentioned and keep it aside for 4 hours.

  • 02

    After 4 hours preheat oven to 200 degrees c and bake the chicken legs for 20 mins on both sides by basting butter in intervals.

  • 03

    Reserve the remaining marinade.

  • 04

    In a heavy bottomed deep pan heat butter and oil and fry cranberries and keep aside.

  • 05

    Now add sliced onion and fry till golden brown

  • 06

    Next, add in ginger garlic paste and fry again.

  • 07

    Once the raw smell goes off add tomatoes and add all spices and fry again.

  • 08

    Add remaining marinade and cook well.

  • 09

    Next add water chicken stalk cube and boil it.

  • 10

    Now add rice and saffron milk cover and cook till the rice is done.

  • 11

    Mix the fried cranberries and dry mint leaves powder and fluff up the rice.

  • 12

    For serving add rice and top with chicken leg and serve with chilled raita.

Review

5.0

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