chicken 2 lbs
rice 3 cups
onion 1 medium + 2 - 3 tbsp for masla
coriander seeds (sabut dhaniya) 2 tbsp
fennel seeds (saunf) 1 tbsp
cumin seeds (zeera) 1 tsp + 1 tsp for masala
minced garlic 1 tsp + 1 tsp for masla
ginger paste 1 tsp
whole spices
whole spices
- cinnamon stick 1
- ansi star 1 piece
- nutmeg 1 small piece
- cloves 5 -6
- pepper corn 7 -8
- small cardamon 2
- black cardamon 1
- black cumin 1 tsp
salt 3 tsp (to taste)
tomatoes chopped 2 medium
oil 4 tbsp
in pot add chicken pieces, all mentioned whole spices, onion, coriander seeds, fennel seeds, cumin seeds, minced garlic, ginger and 1 tsp of salt with enough water to cook chicken and for broth
cook on low heat till chicken get tender... drain the broth and take out chicken pieces and keep them aside
in other pot, heat oil add onion, fry till translucent, add cumin
add chopped tomatoes, fry add ginger and garlic... mix and cook till tomatoes get soft
add drained broth enough to cook rice, rice and remaining salt
cook covered, until you see only bubbles over rice mixture, mix. cover, simmer and cook till rice get done completely
dish out and serve with yogurt dip (raita)
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