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
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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
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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.
Jaya Rajesh
22 Recipes
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