cooking time : 30-45 minutes preparation time : 20 minutes
ingredients :
skin less chicken pieces 1 kg
basmati rice 1/2 kg soaked in water for 15 minute
(cooked )
onion 3 finely chopped
potatoes 2 peeled boiled
bay leaf 3
chopped green chilly 4
chopped coriander 1 cup
edible yellow food color pinch
tamarind sauce 1/2 cup
grated ginger 2 tbsp
grated garlic 1 tbsp
coriander powder 1 tbsp
turmeric powder 1 tsp
cumin powder 1 tsp
salt to taste
red chilly powder 1 tsp
mint leaf 1 cup
fried onion 1 cup
curd 1 cup
lemon juice 3 tbsp
mace 1/4 tsp
nutmeg 1/4 tsp
whole pepper corn 4
cinnamon stick 1
clove 1
chaat masala 1 tbsp
oil / ghee 1 cup
method :
- in a pan melt ghee / add bay leaf , clove , cinnamon stick , black pepper corn and sauté . add chopped onion and allow it to get brown after that add chicken and saute for 4 to 5 minutes on high flame.
- in a grinder jar take grated garlic grated ginger and coriander leaf , green chillies leaf and make fine paste . pour this paste over chicken pieces and keep stirring .
- in a mixing bowl take curd , add coriander powder , red chilly powder , cumin powder , turmeric powder , salt , mace powder , nutmeg powder and mix well .
- when oil comes out from chicken add prepared curd paste . and sauté for 2 minutes and cover and cook for 3 minutes .
assembling :
- in heavy bottom pan pour 1 tbsp ghee then pour prepared chicken gravy , and tamarind sauce then add cooked rice followed by boiled potato , chaat masala , lemon juice , coriander leaf , mint leaf , fried onion and 1/2 cup of milk cover and cook for 10 minutes on slow flame .
- ready to serve .
to prepare rice :
- in a pan boil water add rice and cover and cook till done. use it
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