Monday, 18 May 2020


1 chicken cut into pieces. 
3 onions, sliced and fried to golden
1 tbsp ginger garlic paste
250 ml plain curd
oil (for cooking)
4-5 potatoes, peeled, cut into wedges and fried till golden
salt to taste
1 cardamom pod
3-4 small cardamom pods
2 cloves
Red chilli powder 2tsp
Dhaniya powder 1tsp
Garam masala 1 tsp
Cumin seeds 1/2 tsp
Peppercorns a few
Turmeric powder 1 tsp
Lemon juice 2tsp
4 cups basmati rice, washed 2-3 times then soaked for half an hour

1. First marinate the chicken in the ginger, garlic, whole spices, lemon juice, curd, and salt. Mix everything together.
2. Marinate overnight or at least 4 hours.
3.Heat oil in a pan and add the marinated chicken with its marinade, and cook on medium heat for 10 minutes, then lower the heat to low and cook for another 10 minutes.

4. Keep the pan covered and give the mixture a stir after every few minutes. Add the fried potatoes once the chicken is tender and cook together on low heat for 5 minutes so that the potatoes take on a nice colour. The oil will leave the sides of the pan. Keep aside this masala. 

5. Wash then soak basmati rice in water for about 20-30 mins. Add water, some oil, salt and peppercorns in a pan and add this soaked rice. 
6. Cook until the rice is about 80 percent done, remove and strain out all the water.

7. In the same add a layer of this steamed rice, fried onions chicken pieces and some curry. 
8.Drizzle some oil too and repeat the same procedure for next two layers of chicken, it's curry, fried onions and potatoes. The upper layer should look like this. Dont put and chicken pieces on the topmost layer. 
9. Secure tightly with a lid and cook for 20-25 minutes on low flame. 

10. Wait for 10-15 minutes before serving and mix with a spatula before serving so that the masala, chicken pieces and rice gets mixed. 

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