Ingredients:
1kg– Chicken, cut into 8 pieces
1 cup- Ghee or Oil
6- Onions sliced
2 tbsp. Ginger-Garlic paste
1 tbsp. Garam masala Powder
1 cup- Ghee or Oil
6- Onions sliced
2 tbsp. Ginger-Garlic paste
1 tbsp. Garam masala Powder
4- Green chili
1/2 tsp. Turmeric Powder
1 tbsp. Coriander powder
1/2 tsp. Turmeric Powder
1 tbsp. Coriander powder
1/2 tbsp. Cumin powder
1/2 cup- Yogurt
1/2 cup- Yogurt
1 1/2 tsp. Salt
2- Tomato, chopped
1/2 cup- Coriander Leaves, chopped
2 cups- Rice
2 cups- Water
2- Tomato, chopped
1/2 cup- Coriander Leaves, chopped
2 cups- Rice
2 cups- Water
2- Black Cardamoms
2- Green Cardamom
1 inch stick- Cinnamon
4- Cloves
1 tsp. Food color
1 inch stick- Cinnamon
4- Cloves
1 tsp. Food color
Method:
1. Wash chicken and set aside to drain.
2. Heat ghee or oil in a pan.
3. Add sliced 1 onion and fry till brown.
4. Remove onion from pan, drain and set aside for garnish.
5. Remove half the oil from the pan and return to heat.
6. Add 3 onions, ginger-garlic paste and green chili.
7. Cook over low heat for 2 to 3 minutes till well blended.
8. Add Chicken, spice powders, yogurt, tomato and salt.
9. Stir and cook over moderate heat for 5 minutes, checking that it does not stick to pan.
10. Lower heat and cook for a further 8 to 10 minutes till water released from chicken is almost absorbed.
11. Add coriander leaves and cook for about 5 minutes.
12. Wash rice and soak in water for 20 minutes.
13. Drain rice and add to pan with whole spices.
14. Stir till rice turns translucent.
15. Mix in 2 cups of water.
16. Cover pan and put a weight on the lid.
17. Steam cook rice over moderate-low heat for 10 to 15 minutes till water is absorbed and rice is tender.
18. Garnish with the reserved fried onions and food color.
19. Serve hot.
3. Add sliced 1 onion and fry till brown.
4. Remove onion from pan, drain and set aside for garnish.
5. Remove half the oil from the pan and return to heat.
6. Add 3 onions, ginger-garlic paste and green chili.
7. Cook over low heat for 2 to 3 minutes till well blended.
8. Add Chicken, spice powders, yogurt, tomato and salt.
9. Stir and cook over moderate heat for 5 minutes, checking that it does not stick to pan.
10. Lower heat and cook for a further 8 to 10 minutes till water released from chicken is almost absorbed.
11. Add coriander leaves and cook for about 5 minutes.
12. Wash rice and soak in water for 20 minutes.
13. Drain rice and add to pan with whole spices.
14. Stir till rice turns translucent.
15. Mix in 2 cups of water.
16. Cover pan and put a weight on the lid.
17. Steam cook rice over moderate-low heat for 10 to 15 minutes till water is absorbed and rice is tender.
18. Garnish with the reserved fried onions and food color.
19. Serve hot.