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Add a photoA good aromatic Hyderabadi cuisine especially prepared during Ramadan.
Ingredientes
- For Chicken Marination:
- chicken - 1kg
- Onion slices – 5 to 6 large Onions
- Fresh Ginger & garlic Paste - 3 Tbsp
- Green chilli paste - 1Tbsp (7 to 8)
- Red Chilli Powder-1 1/2tsp
- Shahi jeera - 1tsp
- Cardamom - 8
- Cinnamon - 2sticks
- Cloves - 6
- Bay leaves - 2
- Curd - 400gms
- Coriander - 1 cup finely chopped
- Mint leaves - 1 cup finely chopped
- Turmeric powder-1/4tsp
- Lemon juice – 1, 1/2 lemons
- Oil - 10Tbsp
- Saffron - Few strands
- Garam masala powder - 1/2tsp
- Salt - To taste
- For Rice:
- Rice - 650gm
- Cinnamon - 2sticks
- Cardamom - 4
- Bay leaves - 2
- Shahi jeera - 1/2tsp
- Cloves - 4
- Salt - To taste
Direcciones
- Step 1:Take frying pan heat oil and deep-fry the Onions and marinate the chicken with fried onions, salt, red chilli powder, green chilli paste, turmeric powder, ginger & garlic paste, shahi jeera, cardamom, cinnamon, cloves and bay leaves. Marinate for about 2 to 3 hours or if you have time marinate overnight in the refrigerator.
- Step 2:One hour before cooking Take marinated chicken add curd, juice of one lemon, Finely chopped mint & coriander leaves keep aside.
- Step 3:Take a vessel and apply oil all over vessel, then add 5 tbsp oil and marinated chicken keep a side.
- Step 4:Clean and wash rice. Soak rice in water for 30 minutes.
- Step 5:Soak saffron in warm milk and keep aside.
- Step 6:Boil the water along with cardamom, cinnamon, bay leaves, shahi jeera, cloves and salt then add soaked rice. Cook rice till 50% done.
- Step 7:Strain the rice and spread the cooked rice on top of the marinated chicken. Sprinkle a little garam masala powder, half lemon juice, saffron milk, mint leaves and leave the remaining oil over the rice and cover it with lid.
- Cook on high flame for the first 10 minutes then put the gas on low flame slip in a tava beneath the vessel and cook on low flame for 20 minutes.
