- Meal Type
- Ingredient
- Cuisine
- Seasonal
- Dish
- Drinks
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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
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.
Jaya Rajesh
22 Recipes
