This traditional dish is a regular entree in most, meat loving South Asian homes, with each chef bringing in his / her variation. I combined a few recipes (from my mother & friends) to create a simple, quick to put together dish. I usually serve it with fresh green salad, Yogurt Relish & Fried Green Chillies. It can also be enjoyed on its own or plain yogurt or any relish of your choice. Create your variation, but more importantly create wonderful moments with loved ones.
Serves: 4-5
Ingredients:
Rice: 2cups; washed & soaked
Chicken: 0.5kg
Yogurt: 1cup
Garlic Paste: 2tsp
Ginger Paste: 2tsp
Onion: 2medium; sliced
Onion (whole): 1medium; remove skin
Oil: 2.5Tbsp
Green Cardamoms (whole): 3-4
Cloves (whole): 2-3
Peppercorn: 6
Cinnamon Stick: 1
Black Cardamom (whole): 2
Cumin Seeds (whole): 1tsp
Aniseeds: 1tsp
Coriander seeds: 1tsp
Bay Leaf: 2
Cilantro Leaves (chopped): 2Tbsp
Green Chilies (deseeded & chopped): 2 (optional)
Mint leaves: 1Tbsp
Lemon: 2; sliced round with skin
Salt: to taste
Directions:
1. Marinate chicken with half cup yogurt, 1tsp garlic paste, 1tsp ginger paste & salt. Keep aside for half hour (marinade can be refrigerated overnight).
2. In a pan, add 5-6 cups of water, half cinnamon stick, 1 black cardamom, 2 green cardamoms, 2 cloves, cumin seeds, aniseeds, coriander seeds, whole onion, salt & 1 bay leaf. Cook well till 4 cups of broth is remaining. Strain and keep aside.
3. Fry marinated chicken in 0.5Tbsp of oil. Cook till marinade dries.
4. In another pan, fry sliced onions till golden brown. Remove from oil and leave aside.
5. To the same pan, add in 1tsp each of garlic and ginger pastes along with remaining half cup yogurt. Fry well. Add in chicken.
6. Drain rice & add to chicken. Put in broth (from step 2) & cook on medium-high heat till water is absorbed.
7. Simmer on low heat. Put in chopped cilantro, chilies, mint, sliced lemon & fried onions. Cover. Cook for 10 minutes till rice is done.
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