-
- Prep Time
- Minutes
-
- Cook Time
- Minutes
-
- Serving
- 4
Ingredients |
|
| Basmati Rice (basmati Chawal) | 2 cups |
| Chicken small pieces | 250 gm |
| Caraway seeds (shahi jeera) | 1 tea spoon |
| Cloves (laung) | 2-3 Pieces |
| Green cardamom (chhoti elaichi) | 2 |
| Cinnamon (dalchini) | 1” |
| Mace (javitri) | ½ tea spoon |
| Black pepper corns (kali mirch) | 5-6 pieced |
| Red chilli powder (lal mirch) | 1 tea spoon |
| Black pepper (kali mirch) | ½ tea spoon |
| Coriander powder (dhaniya) | 1 tea spoon |
| Garlic (lahsan) crushed | 2 table spoons |
| Ginger ( adrakh) chopped | 1 table spoon |
| Onion (payaj) chopped | 1 cup |
| Coriander leaves (hara dhaniya) chopped | 3-4 table spoon |
| Curd (dahi) | ½ cup |
| Raisins (Kismish) | 5-6 Pieces |
| Cashew nuts ( Kaju) | 8-10 Pieces |
| Salt (namak) | as per taste |
| Clarified butter (ghee) | 3-4 table spoon |
| Cooking oil | 1 table spoon |
Instructions
- Clean and wash rice properly and soak it in some water for 20 minutes.
- Deep fry raisins and cashew nuts in oil and keep aside.
- Take ½ cup of yogurt and add salt, red chilly powder, turmeric powder, coriander powder and black pepper powder. Whisk the yogurt nicely and keep it aside.
- Heat ghee in a pan, add caraway seeds, cardamom, cinnamon, pepper corns, cloves and mace and cook it for 30 seconds.
- Then add onion, garlic, ginger and green chilies and cook it till onion becomes brown in colour.
- Once it is done, add the whisked yogurt mixture and cook it for sometimes or till oil gets separated.
- Now add the chicken pieces and add some salt at this stage. Cook it for sometimes.
- Once chicken is cooked add rice and 2 cups of water and let it cook for some times. Rice should be cooked properly at this stage only.
- Stir it gently to avoid breakage of rice.
- Once the rice is cooked, mix the fried dry fruits and coriander leaves and serve hot
- Recipe Type : Chicken, Non vegetarian, Rice/ Biryani
No comments yet.