its easy with simple ingredients and very delicious
1 kg chicken cut into 12 pieces
250 ml curd
4 medium sized onions sliced
2 medium sized tomatoes chopped finely
6 green chilles slitted
1 inch cinnamon
8 to 10 peppercorns
half cup oil
1 tbsp red chilly powder
1 tsp haldi powder
1 tbsp coriander powder
5 tbsp coriander leaves chopped finely
8 to 10 leaves of pudina
juice of 1 lemon
1 tsp saffron soaked in 5 tbsp of milk
1 kg good quality basmati rice
salt as required
3 medium sized potatoes cut into round shapes (1 potato make it into 3 pieces , dont cut it too thin )
1 tbsp ginger paste
1 tbsp garlic paste
Beat the curds with half cup of water and add 1 tsp salt .Wash the chicken pieces well and drain the water from the chicken and wash the potatoes as well dont remove the skin and marinate the chicken and the potatoes in the curds and salt mixture for 2 hrs .
Meanwhile soak the basmati rice in water.Now take a heavy bottomed pan add half cup of oil and half the sliced onions and fry till golden brown , remove and keep aside .
In the same oil add the remaining sliced onions and fry till translucent then add 3 green chillies , cloves, cinnamon , elaichi and the peppercorns and saute for 2 minutes
Remove the chicken pieces and the potatoes from the marination and add to the onions and fry for 10 minutes , reserve the curds.
Now add the ginger and garlic paste and saute for 2 minutes , followed by salt , turmeric powder , red chilly powder and coriander powder fry all this masalas for 5 minutes.
Then add the chopped tomatoes and coriander leaves sim the stove cover and leave it for 10 minutes . Now add the reserved curds and 500 ml water , the rice , pudina leaves , sim n cook for 10 minutes with covered lid.
After 10 minutes add the fried onions , lemon juice , saffron soaked in milk cover the pan and leave it for dum in a very low flame for 15 minutes .If u feel like there is less water and the rice has not cooked you can adjust by adding little water . Serve hot with raita and garnish with more fried onions,
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