Cooking Time : 45 minutes
Ingredients :
Chicken
|
8 |
Basmati rice
|
2 Cups
|
Water
|
6 Cups
|
Cinnamon (dal chini), Broken
|
2" Stick |
Cloves (laung)
|
2 |
Green Cardamoms(elaichi)
|
2
|
| Onions,Medium,Chopped |
2 |
Tomato Puree
|
30 gm
|
Curry leaves
|
8 |
Lime juice
|
2Tbsp |
| Mixed Fried Nuts And Raisins |
2 Tbsp
|
Saffron (soaked in a little milk)
|
1 Tsp
|
| Butter/Ghee |
2 Tbsp
|
Aluminum Foil(for sealing)
|
1 Sheet |
For The Marinate :
Raw Papaya Peel, Chopped
|
2 Tbsp
|
| Green Chillies,Chopped |
4 |
| Coriander And Mint Leavs, Chopped And Mixed |
1 Cup
|
| Ginger Garlic Paste |
2 Tbsp
|
| Curd |
2 Tbsp
|
| Salt |
To Taste
|
Method :
- Grind ingredients of the marinate together.Make cuts on the chicken pieces and rub this marinade into them well.
- Marinate in the refrigerator for at least four hours.
- In a large vessel combine the rice,water,half the whole spices,salt and cook till the rice is half done.Drain the excess water and spread the rice on a plate to cool.
- Heat the ghee/butter in a heavy-bottomed pan till hot and fry on medium level till they are golden brown.
- Add Hommade Tomato Puree and cook till the oil leaves the sides of the pan.
- Take a heavy-bottomed pan.Add some hot melted ghee/butter,a layer of chicken with the marinade, a layer of rice topped with a portion of the nuts,lemon juice,curry leaves and saffron milk.Keep arranging these layers till material is used.
- Spread the aluminum foil on the top of the pan and cover it with a tight fitting lid.
- Cook on high level for about 5 minutes and then for 45 mins on low heat.
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