* For Rice *
4 cups Basmati rice
2 tbsp vegetable oil
1 tbsp ghee
6 cups water
1 tsp salt
1 cinnamon stick
3 cardomom pods
1 star anise
1 bay leaf
10 black pepper corns
3 tbsp ghee / oil
* Masala *
1 kg chicken (chopped)
1 tsp red chilli powder
1/2 tsp turmeric powder
1 cup curd
Salt to taste
1 tsp cumin seeds
2 green chillies ( cut in coins)
A big tomato (chopped)
4 garlic cloves (paste)
A piece of ginger (paste)
1 tbsp coriander powder
1/2 tsp cumin powder
50 g butter / ghee + 1 tbsp oil
Strained spices used for rice
1 tsp garam masala
1 tsp black pepper powder
Salt to taste
1/2 cup chopped mint leaves
1/2 cup chopped coriander leaves.
Marinate chicken in chilli powder, turmeric powder, salt & curd.
Cover & keep in the refrigerator for an hour.
Boil water with all the spices & salt.
Strain or just remove the spices & keep aside.
Heat ghee+ oil in a sauce pan.
Add basmati rice & stir.
When some rice grains change to light brown, add boiled water.
Bring to the boil, cover tightly and simmer until the rice is tender and the water has been absorbed.
Reduce the heat.
When rice is 3/4 cooked remove from fire.
Stir occassionaly with a wooden spatule.
When fully cooked remove the lid & let it cool.
Heat butter+oil in a sauce pan.
Add cumin seeds & ginger garlic paste.
Add marinated chiken along with coriander powder & cumin powder.
Fry for 3mn .
Then add the sliced tomatoes, green chilli & strained spices.
Fry for few minutes & then add a cup of water.
Cover & cook until tender.( 15mn)
When cooked remove from fire.
Garnish with garam masala & black pepper powder.
* Decoration *
Take a casserole & spread a layer of prepared chicken curry.
Then cover it with a layer of basmati rice.
Top with garam masala, mint leaves & coriander leaves.
Repeat the same with the rest of chicken & rice
At last dilute a pinch of saffron in water & pour over the rice.
Cover it for a while
Then mix well & transfer to the serving plate;
Serve hot with Raita & Chutney
Courtesy @ SooperChef