1kg Chicken (cut into portions)
3 Onions (sliced thinly)
3 Tomatoes (chopped or blended)
2-3 Garlic cloves (pounded or ground to a paste)
Fresh Ginger root - amount similar to the garlic (grated or pounded to a paste)
Dried whole spices - 1 Cinnamon stick, 1 teaspoon of Cardamoms, 3 Cloves, 1/2 teaspoon Black peppercorns (brown slightly in a dry pan, then grind in a grinder or pound in a pestle and mortar until the spices can go through a sieve)
1 teaspoon of salt
Fresh Chilli Peppers (red or green, sliced, chopped, or left whole, according to taste.
2 -3 tablespoons of Yogurt or a little buttermilk
1/2 cup of chopped fresh Coriander leaves (use fresh parsley if coriander is not available)
2-3 cups of Basmati rice (soak in water while preparing the other ingredients)
Oil and butter / ghee for frying
A pinch of saffron soaked in a little boiling water or 1/2 teaspoon of turmeric
Pine nuts or almonds fried until golden to garnish the finished dish
Fry the onion until well browned taking care not to burn.
Add the chopped coriander and fry a little longer.
Add the tomatoes continuing to cook a few more minutes.
Add the chicken, ground spices, garlic, ginger, chilli pepper, salt and cook for a few minutes before adding the yogurt
Let the mixture simmer for at least 45 minutes to 1 hour after adding the chicken.
When the chicken is almost cooked start cooking the rice. When it is half cooked, strain in a sieve and tip onto the chicken sauce, cover and continue cooking for another 5 to 10 minutes on a low heat to complete the cooking of the rice.
Pour the saffron over the rice so that some of the rice becomes stained yellow ( if you don't have saffron you can add turmeric with the other spices)
Stir to combine the rice with the chiken mixture and turn into a serving dish, sprinkle with the nuts and serve!
- Kitchen Staff
- Posts : 275
Join date : 2009-04-25
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