cooking time : 30-45 minutes
preparation time : 20 minutes
ingredients :
skin less chicken 1 kg
basmati rice 2 cups soaked in water for 30 minutes .
gigar garlic paste 2 tbsp
curd 1 cup ( 375 grams)
tomato 2 chopped
fried onion 1 /2 cup
chopped onion 3 cups
chopped green coriander 1 cup
mint leaf 1 cup
red chilly powder 1 tsp
turmeric powder 1 tsp
garam masala powder 1 tsp
cumin powder 1 tsp
kewra water 2 tbsp
food color pinch
salt to taste
clarified butter 1 cup
big cardamom 2
cloves 2
bay leaf 2
ingredients :
preparation:
- in 4 cups of water add bay leaf , cloves , salt , and big cardamom and allow it to get a boil .
- add soaked rice cook it till it get 70 % cooked remove 1 cup rice then allow it to get 2 minutes more then drain the water from it .and set aside
- in a pan heat up 1 cup clarified butter . add 3 onions slices and stir it till onion get nice golden color . remove it in a platter and set aside .
- in same pan with same clarified butter add ginger garlic paste and stir for a while after that add chicken pieces , and sauté for 5 to 8 minutes on high flame . add 1 tbsp lemon juice over it .
- slow down flame and add curd , chilly powder , 2 whole black cardamom , salt , green coriander , mint leaf , red chilly powder , 1 tbsp garam masala , chopped tomatoes , 1 tsp cumin powder , 1 tsp turmeric powder sauté for 10 minutes on slow flame .
- after that place a layer of fried onion .
- then place 70 % cooked rice , followed by 80 % cooked rice .
- after that pour kewra essence( water ),food color , 1 tbsp of clarified butter and fried onion on top layer .cover and cook for 5 minutes on high flame then slow down flame and cook for 10 minutes .
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