Our Indian Traditional Food is cooked here.
This is an Indian Kitchen
Tuesday, June 3, 2014
chicken- 1.5 kg
(Keep 3-4 pieces for stock)
Basmati rice 4 cups Onions (sliced)- 7 small Ginger- 1/2 cup chopped Garlic-1/2 cup chopped Turmeric powder 1/2 tsp
Almonds- soaked and peeled, a handful
Raisins and cashews- handful Mint- 1 cup chopped Lemon 1 Pure desi ghee-1/2 cup Garam masala 3tbsp Bay leaves-2 Green cardamoms 2 crushed Butter-50 gms Red chilli powder 1 tsp Fennel powder(saunf)-1 tsp Green chillies- 2 sliced Salt
Marinade chicken pieces in salt and turmeric powder for one hour.
In a pressure cooker take some parts of the chicken like neck etc,
add a handful of sliced onions alongwith a tbsp each of chopped ginger and garlic ,pinch garam masala and bay leaves and green cardamom.
Add nearly 8 cups of water.
Pressure cook upto 5-6 whistles, strain the stock and keep stock aside
In wok heat desi ghee
Fry chicken pieces, keep aside
Fry almonds and chashews n raisins.
Then in same ghee fry sliced onions, ginger and garlic . Keep aside.
Take a heavy bottom pot /deg. Add stock.
Stock qty should be double than rice qty.
Bring the stock to a boil, add 2 tbsp garam masala to it, then the drained rice, add pinch of turmeric and salt .
Let rice cook 90% .
Add fried chicken and onion, ginger garlic and butter.
Add almonds, cashews and raisins.
Add chopped mint, fennel powder, squeeze lemon juice .
Add green chillies
Sprinkle more garam masala
Mix everything well gently.
Do not break rice grains.
Seal the pot with dough and Put on Dum for 15-20 mins.