Food Recipe by Home-Chef Mariam Mujahid
1 kg chicken
160 gm curd
1 small cinnamon stick, 2 cardamom, 2 cloves
1 1/2 tbsp ginger paste
1 1/2 tbsp garlic paste
2 tsp red chilli powder
1 tsp coriander powder
1/2 tsp turmeric powder
Salt to taste
One handful coriander leaves
Few mint leaves
3-4 green chilies
1/4th cup oil( Add more if you want, it’s your preference)
2 and 1/2 cups rice( I use a condensed milk tin for measuring)
In a pressure cooker add the oil cinnamon, cloves and cardamom.
Once it splutters add sliced onion and let it brown nicely, make sure not to let it burn.
Then add the ginger and garlic paste.Fry well and add the powder masalas and salt
Sauté well and add the chicken, this step is key you need to fry the chicken with the masalas on high flame for 3-4 mins.
Them add the chopped tomatoes, beaten curd and chopped coriander.
Mix everything and pressure cook till the chicken is completely cooked
Now remove the oil from the top of the gravy. Add the juice of one lemon to this oil, mix and keep aside.
Bring a big vessel of water to boil, add few mint leaves, small piece of cinnamon, a clove and 2 cardamoms and salt.
Bring this water to a roaring boil and cook the rice till it is 3/4th cooked.
Strain the rice
In a heavy bottom pan add a small layer of rice, the chicken gravy and the remaining rice on top.
Now pour the lemon oil mix on the rice and steam for 20-25 mins.
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