What you Need:
1 chicken cut into 12 pieces
1 cup canola oil
3 large onions finely sliced
Salt to taste
Red chilli powder to taste (optional)
2 tbsp ginger paste
2 tbsp garlic paste
½ cup yogurt whipped
2 medium tomatoes chopped
1 tbsp black cumin seeds
6 black cloves
1 bay leaf
10 black pepper corns
1 cinnamon stick
4 large green chillies
1/2 tsp kewra essence
6 cups basmati rice soaked for 15 mins
How to:
ENJOY!
1 chicken cut into 12 pieces
1 cup canola oil
3 large onions finely sliced
Salt to taste
Red chilli powder to taste (optional)
2 tbsp ginger paste
2 tbsp garlic paste
½ cup yogurt whipped
2 medium tomatoes chopped
1 tbsp black cumin seeds
6 black cloves
1 bay leaf
10 black pepper corns
1 cinnamon stick
4 large green chillies
1/2 tsp kewra essence
6 cups basmati rice soaked for 15 mins
How to:
- In a large pot fry the onions in the oil until golden brown. Add cumin, black cloves, bay leaf, black pepper corns, cinnamon stick, tomatoes, yoghurt, ginger paste, garlic paste, red chilli powder and salt.
- Cook for 5 mins on high heat until the tomatoes soften.
- Add chicken and cook on medium heat until the chicken is completely done and the oil has separated from the curry. Do not add water at any point as water will be released from the chicken and vegetables.
- Wash the rice several times and then soak it for 15 mins.
- Drain the soaked rice and add to the chicken. Cover the rice with enough water (about 9 cups or an inch high from the top of the rice) to steam the rice.
- Once the rice starts to get bubbles in it, turn the heat to the lowest setting. Pour kewra essence on top along with the green chillies and cover the pot with a layer of aluminium foil.
- Cover the pot with a tight lid and let it steam for at least 25mins on the lowest heat setting. You can also place a flat griddle underneath the pot to prevent the rice from sticking.
- Alternatively, you can pour the rice into an oven proof dish right when it starts to get bubbles. Seal with foil and place in the oven at 400F for 20 mins.
ENJOY!
