Ingredients

The following ingredients have 4 Servings
  • For Marinating Chicken
  • Chicken – ½ kg
  • Red Chili Powder – 1 tsp
  • Turmeric Powder – ¼ tsp
  • Lemon Juice – 1 tsp
  • Ginger garlic green chili paste – 2 tsp
  • Salt – 1 tsp
  • For Cooking Rice
  • Basmati Rice – 2 cups
  • Cardamom – 3
  • Cinnamon – 2” piece
  • Star Anise - 1
  • Bay Leaf – 2
  • Cloves – 5
  • Ghee – 3 tbsp
  • Oil - 2 tbsp
  • Salt-to taste
  • Lemon Juice – 1 tsp
  • Carrot - 1 (cubed)
  • Pineapple pieces - 1/4 cup
  • Water - 4 cups
  • For Masala
  • Oil – 3-4 tbsp
  • Onion – 2-3 (about 1 cup sliced)
  • Tomato – 2 big or 3 small (about 1 cup chopped)
  • Ginger - 1 tbsp (crushed)
  • Garlic – 1 tbsp (crushed)
  • Green Chilies – 4 (crushed)
  • Mint Leaves – 1/4 cup (crushed)
  • Coriander Leaves – 2 sprigs (crushed)
  • Curd – 2 tbsp
  • Red Chili Powder – 1/2 tsp
  • Coriander Powder - 1/2 tsp
  • Black Pepper Powder – 1/4 tsp
  • Fennel Powder - 1/2 tsp
  • Cumin Powder - 1/4 tsp
  • Turmeric Powder – ¼ tsp
  • Garam Masala (or Chicken Masala) – 1 tsp
  • Other Ingredients
  • Cashews – 2 tbsp
  • Raisins – 2 tbsp
  • Coriander Leaves – ¼ cup
  • Onion – 1
  • Milk – 3 tbsp
  • Saffron – few strands
  • Ghee – 2 tbsp
  • Oil – 4-5 tbsp

Instruction

  • Preparation Steps
  • Wash the chicken pieces and dry it. Marinate it with salt, red chili powder, ginger garlic paste, turmeric powder and lemon juice for about 15 minutes.
  • Wash and soak the rice for about 30 minutes. I usually soak the rice and get the other things done. Similarly, soak the saffron strands in some warm milk.
  • Method
  • Heat 1 tbsp ghee in a frying pan and roast the cashews and raisins. Remove and keep it aside.
  • Add 1 tbsp oil in the same pan and add 2 sliced onions. Fry it till the onions turn deep brown in colour.
  • In another frying pan, heat 3-4 tbsp of oil. Shallow fry the chicken pieces on medium flame. Turn it around and cook well till all sides are uniformly browned.
  • Now let's prepare the masala. Heat 3-4 tbsp of oil in a big heavy bottomed pot or a pressure cooker. Add 2-3 sliced onions and fry till golden brown.
  • Add chopped tomatoes, little salt and cook till it turns mushy.
  • Next add the crushed ginger, garlic, green chilies, mint leaves and coriander leaves. Saute for few minutes.
  • Add the dry spices – red chili powder, coriander powder, fennel powder, cumin powder, garam masala, turmeric powder and black pepper powder. Add curd and mix it well with the masala on low heat.
  • Finally add the fried chicken pieces, mix to coat well with the masala. Lower the heat, cover with a lid and cook it for about 5-7 minutes.
  • Simultaneously let's cook the ghee rice in another big pot. Add cinnamon, cardamom, cloves, bay leaf and star anise. Add the exact amount of water, carrot cubes and some salt. Bring it to a boil.
  • Add the soaked rice. Cook for 5 minutes until the rice absorbs most of the water. Mix once, cover again and cook for another 5 minutes will the rice is cooked soft.
  • Mix in some pineapple pieces with this. Add the saffron soaked milk, fried onions, finely chopped coriander leaves, roasted cashews and raising. Keep it covered for another 5 minutes.
  • While plating, take 2 pieces of chiken and some masala with it in the bottom of the plate. Top it with the prepared ghee rice. Add additional fried cashews and onions on top for garnish.
  • Serve with boiled egg, raita, salad, pickle etc.