Ingredients
Serves 8
11/2 tsp fresh ginger, chopped
11/2 crushed fresh garlic
1 tsp chilly powder
11/2 tsp ground turmeric
2 tsp salt
5 cardamom pods, crushed
300 ml plain yogurt
1.5 chicken ,cut into 8 pieces
150 ml milk
1 tsp saffron strands
6 tsp ghee
2 onions, sliced
450 g basmati rice
2 cinnamon sticks
4 black peppercorns
1 tsp black cumin seeds
4 fresh green chillies
4 tbsp lemon juice
2-3 tbsp finely chopped
fresh coriander leaves
method
1 .Blend the ginger ,garlic , chilly powder, turmeric half the salt and the cardamoms together in a bowl .Add the yogurt and chicken pieces and mix well .Cover and marinate in a refrigerator for 3 hours.
2 .Boil the milk in a small saucepan , pour over the saffron and set aside .
3 . Heat the ghee in a large saucepan .Add the onions and cook until golden .Transfer half of the onions and ghee to a bowl and set aside .
4 . Place the rice ,cinnamon sticks , peppercorns and black cumin seeds in a saucepan of water .Bring to the boil and remove from the heat when the rice is half cooked . Drain the place in a bowl . Mix with the remaining salt .
5 . Chop the chillies and set aside .Add the chicken mixture to the pan containing the onions .Add half each of the chopped green chillies ,lemon juice ,coriander and saffron milk .Add the rice , then the rest of ingredients , including the reserved onions and ghee .Cover tightly and cook over low heat for 1 hour .Check that the meat is cooked through , if it is not cooked return to the heat . Mix well before serving .
Serves 8
11/2 tsp fresh ginger, chopped
11/2 crushed fresh garlic
1 tsp chilly powder
11/2 tsp ground turmeric
2 tsp salt
5 cardamom pods, crushed
300 ml plain yogurt
1.5 chicken ,cut into 8 pieces
150 ml milk
1 tsp saffron strands
6 tsp ghee
2 onions, sliced
450 g basmati rice
2 cinnamon sticks
4 black peppercorns
1 tsp black cumin seeds
4 fresh green chillies
4 tbsp lemon juice
2-3 tbsp finely chopped
fresh coriander leaves
method
1 .Blend the ginger ,garlic , chilly powder, turmeric half the salt and the cardamoms together in a bowl .Add the yogurt and chicken pieces and mix well .Cover and marinate in a refrigerator for 3 hours.
2 .Boil the milk in a small saucepan , pour over the saffron and set aside .
3 . Heat the ghee in a large saucepan .Add the onions and cook until golden .Transfer half of the onions and ghee to a bowl and set aside .
4 . Place the rice ,cinnamon sticks , peppercorns and black cumin seeds in a saucepan of water .Bring to the boil and remove from the heat when the rice is half cooked . Drain the place in a bowl . Mix with the remaining salt .
5 . Chop the chillies and set aside .Add the chicken mixture to the pan containing the onions .Add half each of the chopped green chillies ,lemon juice ,coriander and saffron milk .Add the rice , then the rest of ingredients , including the reserved onions and ghee .Cover tightly and cook over low heat for 1 hour .Check that the meat is cooked through , if it is not cooked return to the heat . Mix well before serving .