Fusion Cranberry Chicken Pilaf

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Fusion Cranberry Chicken  Pilaf

Description

Cooking Time

Preparation Time :4 Hr 0 Min

Cook Time : 40 Min

Total Time : 4 Hr 40 Min

Ingredients

Serves : 5
  • 1 1/2 cups for rice: basmati rice washed and soaked


  • 3-4 cups water


  • 2 nos onions-finely sliced


  • 1 tbsp ginger garlic paste


  • 1 nos small tomato finely chopped


  • 1 1/2 nos cinnamon stick


  • 2 nos cardamoms


  • 1 1/2 nos star anise


  • 1/4 tsp turmeric powder


  • 1 tsp coriander powder


  • 1 tsp garam masala


  • 1 nos chicken stock cube


  • 5 tbsp dried cranberries


  • 1 tsp salt to taste


  • 4 tbsp refined oil


  • 1 pinch saffron soaked in 4 tbsp milk


  • 1/2 tsp dry mint leaves


  • 5-6 nos for chicken: chicken legs


  • 1 tsp ginger garlic paste


  • 1 cups thick curd


  • 1 tsp kebab masala


  • 1 tsp roasted fenugreek leaves


  • 1/4 tsp turmeric powder


  • 1 tsp coriander powder


  • 1/4 tsp kashmiri chili powder


  • 1/4 tsp roasted cumin powder


  • 2 tbsp roasted chick pea flour


  • 1 tsp salt as per taste


  • 1 tbsp oil


  • 3 tbsp buter

Directions

  • Marinate the chicken with ingredient mentioned and keep it aside for 4 hours.
  • 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.
  • Reserve the remaining marinade.
  • In a heavy bottomed deep pan heat butter and oil and fry cranberries and keep aside.
  • Now add sliced onion and fry till golden brown
  • Next, add in ginger garlic paste and fry again.
  • Once the raw smell goes off add tomatoes and add all spices and fry again.
  • Add remaining marinade and cook well.
  • Next add water chicken stalk cube and boil it.
  • Now add rice and saffron milk cover and cook till the rice is done.
  • Mix the fried cranberries and dry mint leaves powder and fluff up the rice.
  • For serving add rice and top with chicken leg and serve with chilled raita.