Ingredients
- Chicken with bones- 1 kg
- Basmati rice-2 cups
- Garlic ginger paste- 1 tbsp
- Chopped Onion- 2 cups
- Vegetable Oil ( Canola)- 1/4 cups
- Yogurt- 1 cup
- Tomatoes ( peeled and chopped)- 1 cup
- Tomato paste- 2 tbsp
- Bay Leaves- 4
- Cinnamon Stick- 2
- Cardamon Pods- 8
- Cloves- 8
- Water- 4 cups
- Turmeric powder- 1 tbsp
- Cumin Powder- 2 tbsp
- Coriander Powder- 2 tbsp
- Garam Masala- 1 tbsp
- Red Chili Powder- 1 tsp
- Red and Greed Food colors- few drops
- Saffron Soaked in 1/4 cup hot water- 1/4 tbsp
- Rose water/milk- 1 tbsp
- Salt- 1 tbsp
- Ghee- 2 tbsp
- For Garnish
- Crispy fried onion- 2 tbsp
- Chopped coriander- 2 tbsp
- Fried Cashew nuts- 2 tbsp ( optional)
Instructions
- Fry 1/2 tbs. garlic and ginger paste in 2 tbsp. oil for 1 minute, add 1 cinnamon stick, cardamon and cloves and cook for another 2 minutes. Add onion, cook over medium heat for 3 minutes, Add meat and stir until brown.
- Add water and cook over low heat for 1 hour or until meat is tender, drain, remove whole spices.
- In the meanwhile wash and soak rice in water for 20 minutes.Boil Rice in salted water with the remaining whole spices for 5 minutes. Drain and remove the spices.
- Fry the remaining garlic ginger paste in the remaining oil, add the remaining onion and fry until golden. Season with salt and the remaining spices, stir over heat to 30 seconds. Add chopped tomatoes and tomato paste, cook until tender.Add yogurt and stir over medium heat for 30 seconds. Add meat and cook for 3 minutes.
- Mix soaked saffron with rose water/milk.
- Put 1/2 of half-cooked rice with 1 tbsp of Ghee on the bottom of your pot ( big saucepan), cover with meat sauce, top with remaining rice, pour 2 drops from each color. Pour saffron sauce equally, cover tightly and cook over very low heat for 30 minutes.
- Serve with chopped coriander, fried cashew nuts and yogurt sauce(soup)
- Category: MEAT RECIPES
- Cuisine: Indian