RECIPE On DEMAND....
INGREDIENTS:
1. 600 Gms Chicken pieces.
2. 300 Gms Basmati Rice.
3. 2 Tbsp Garam Masala (Whole).
4. 3 Tsp Garam Masala Powder.
5. 1 Cup Sliced Onions.
6. 2 Tbsp ginger garlic paste.
7. 3 Tbsp Red Chili Powder.
8. 1 Tbsp Coriander Powder.
9. 2 Tbsp Turmeric Powder.
10. 2 Nos. Bay Leaves.
11. ½ gm Saffron ( optional).
12. ¾ Cup Chopped Tomatoes.
13. 1 Tbsp Chopped Green Coriander.
12. ¾ Cup Golden Fried Sliced Onions.
13. 1 Cup Yogurt.
14. ½ tsp kewra essence.
15. 1 Tbsp Ginger Julienne's.
16. 1/2 cup oil.
17. 1/2 tsp yellow colour.
18. 1/2 cup chopped mint leaves
19. 6-7 green chillies.
METHOD:
1. Clean,wash and soak rice in water for about 30 minutes.
2. Boil water, add ½ of the whole garam masala , bay leaves and salt and boil rice in it till ¾th done.Drain rice and keep aside.
3. Mix salt, ½ of the red chili powder, ½ of the ginger garlic paste ,1 tsp garam masala powder, ½ of the turmeric powder and Yogurt. Mix well and marinate chicken pieces in this mixture for an hour.
4. Heat oil in a thick bottomed pan. Add the remaining whole garam masala .Let it crackle. 5. Now add sliced onions and sauté' until light golden brown.
6. Then add remaining ginger garlic paste, coriander powder, turmeric powder, red chili powder, 1 tsp garam masala powder and chopped tomatoes. Cook for
about 5 minutes.
7. Add marinated chicken and cook till chicken is tender.
8. Dissolve yellow food colour in kewra essence and keep aside.
9. Arrange alternate layers of chicken and rice.
10. Sprinkle remaining garam masala powder, ginger Julienne's, mint leaves, golden fried sliced onions and green chillies in between the layers.
11. Make sure that you end with the rice layer topped with kewra water , yellow colour and some fried onions.
12. Cover and seal it properly.
13. Cook in a preheated oven, for 10-12 minutes OR Alternatively cook on an indirect slow flame for 10 to 12 minutes.
14. When the aroma starts to rise, its Party Time !
15. Serve with raita and salads.
