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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Chicken pieces cooked with spices and mixed with basmati rice. And this one is real easy one to cook. Fast to cook, and tasty to eat. Ingredients:
1 whole chicken, cut into 8 pieces |
2 tablespoons yogurt |
1 medium onion paste |
1/2 inch ginger paste |
1/2 teaspoon red chili powder |
2 cups basmati rice, washed and soaker for 30 min |
4 crushed cardamom |
2 inches crushed cinnamon |
1/4 teaspoon ground nutmeg |
1/4 teaspoon ground mace |
1 teaspoon kewra essence |
to taste salt |
1/2 teaspoon sugar |
3 tablespoons cooking oil |
2 tablespoons ghee |
3 cups water, for rice |
Directions:
1. Marinate the chicken in curd along with ginger paste, red chili powder, and half of the crushed cardamom and cinnamon for 1/2 hour.
2. Heat oil in a pan and stir fry the onion paste for 5 minutes. Add the marinated chicken into it and fry in medium heat till oil starts coming out from the pan.
3. Add a little water and boil till the tender and dry.
4. Heat ghee in rice cooker, add mace powder, nutmeg powder, salt, sugar and the remaining cardamom and cinnamon. Fry for a minute.
5. Add rice and stir for 3 minutes. Add 3 cup water and cook the rice till it is 75% done.
6. Mix the cooked chicken in layers and add saffron and Kewra essence. Keep it in under pressure for at least one hour. Garnish with boiled eggs.
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