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Ingredients :
1kg rice
2 chicken (3lbs each)
1 large onion
200g clarified butter
25g ginger
25g garlic
100g yoghurt
1 teaspoon chilli powder
7/8 cloves
6/8 green cardamom
2 mace
2 sticks cinnamon (2 inches each)
1 reaspoon Kewra essence
3 bay leaves
half pint cream
1g saffron
salt to taste |
Method :
Preparation :
Soak the rice for 30 minutes minimum. Cut the
chicken into small pieces and wash. Finally slice the onion. Make a
fine paste of the ginger and garlic. Beat the yoghurt finely. Soak
saffron in half a cup of hot water.
Cooking :
1/ Heat the clarified butter in a pan. Add 4
cloves, 1 mace, 1 cinnamon stick, 2 bay leaves, and three of four
green cardamom pods. Fry until spices begin to crackle. Add finely
s;iced onions and fry until golden brown. Add the ginger and garlic
paste and cook for a few seconds. Add the chicken pieces to the pan
and sear them in order to seal in their juices. Add the yoghurt, red
chilli powder and a half teaspoon of kewra essence. Let the mixture
simmer on a low heat.
2/ While the chicken is cooking, fill a saucepan
with water and add 4 cloves, 1 mace, 1 cinnamon stick, 2 bay leaves
and three or four green cradamom pods. Bring to the boil and add the
rice. Cook the rice until it is parboiled and then drain.
3/ In the same pan of simmering chicken, add half
of the parboiled rice. Pour the half cup of water containing the
saffron onto the rice together with some clarified butter, cream and
kewra essence. Add the rest of the rice, with more clarified butter
and cream. Cover the pan with a damp cloth. Seal the lid of the pan
with dough and put it in a pre-heated medium hot oven for 20 mins.
Open lid and serve hot, garnished with coriander and accompanied with
a raita or korma. |