Cooking Instructions
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Step 1
Heat
Cooking Oil (3/4 cup)
over medium high heat in a large pan and add the
Whole Cloves (4)
,
Cinnamon Sticks (2)
,
Whole Cardamom Pods (4)
and fry for thirty seconds. Add
Red Onions (1 1/2)
and cook till golden brown, ten to fifteen minutes.
Step 2
Add
Ginger Garlic Paste (2 Tbsp)
and saute for another thirty seconds. Add the
Chili Powder (1/2 Tbsp)
,
Ground Coriander (1/2 Tbsp)
,
Plum Tomatoes (4)
,
Whole Chickens (2 lb)
,
Salt (to taste)
,
Green Chili Pepper (2)
and
Plain Yogurt (1 cup)
. Cook till chicken is done, for 20 to 25 minutes, stir occasionally. Reserve a tablespoon of the oil that's on the surface. Mix in the
Fresh Cilantro (to taste)
turn off the heat and set aside while you get the rice ready.
Step 3
Boil sufficient water in a large pan to cook the rice. Add
Salt (to taste)
and a little oil to the water. Add
Basmati Rice (2 2/3 cups)
to the boiling water. Cook rice to seventy percent, around five minutes after the water starts to boil again. Drain out the excess water immediately.
Step 4
Add rice to the chicken. Do not mix. Add a tablespoon of the reserved oil on top of the rice. Cover with a lid and cook on low for fifteen minutes. Mix the rice and gravy gently before serving. Serve hot.
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