Preparation Time: 1 and 1/2 hrs
Servings: 4
Ingredients:
- 1 ½ cups Basmathi rice
- 500 gms Chicken with bones cleanly washed and drained
- 5 to 6 spoon oil
- 6 elaichi/cardamom
- 1″ cinnamon stick
- 6 cloves
- chakke
- 2 large Onions
- 1 spoon Ginger Garlic paste
- 2 spoon Coriander powder
- 1 spoon Turmeric powder
- 2 spoon Black pepper powder
- 5 to 6 big spoon Curds
- ¼ spoon Saffron strands
- 2 cups water
- 2 spoon Butter
- Handful Coriander leaves chopped
- Handful Mint leaves chopped
- 2 strand Bay leaves
- ½ Lemon juice
- Salt as per taste
Method:
- Soak the saffron strands in 3 tbsps of luke warm milk and keep it aside.
- Soak the basmathi rice in water for around 30 minutes, drain and set it aside.
- Boil the rice in water mixed with 2 cardamoms, 2 cloves, mint leaves and salt until half cooked. Drain water and keep rice aside.
- Now take a thick bottomed vessel heat oil and fry the remaining cardamom, cloves, cinnamon stick. Then fry sliced onions until golden brown. Add ginger garlic paste and fry for a while.
- Now add coriander power, turmeric powder, coriander leaves, bay leaves and black pepper and salt one by one. Add a little water and let it cook a minute.
- Now add chicken, butter and curd to it. Add 1 ½ cup water, close the vessel with a lid and let it cook for 10 – 15 minutes.
- Spread half the quantity of rice, followed by 1/2 the quantity of fried onion. Sprinkle chopped coriander leaves, lemon juice,and pour about half cup of saffron milk over the rice. You can add 1/2 cup water just to make sure the rice is completely cooked.
- Over this layer, spread the remaining rice. Finally sprinkle a tbsp of coriander leaves and pour remaining saffron milk over the rice.
- Turn off heat and do not remove lid for 10 minutes.
- After 10 minutes, remove lid, combine gently and serve hot with raita and curry of your choice.
