By : @_spice.fusion
Soak 2 cups of basmati rice 1/2 an hour before cooking then parboil it and keep aside.
INGREDIENTS
500 g chicken fillet cut in big cubes
Marination:
1 tsp paprika
1 1/2 tblsp lemon juice
1 tblsp crushed green chillies
1/2 tsp turmeric
1/2 tblsp ginger garlic paste
1/4 cup yoghurt
Cover and keep aside for 30 mins. Then shallow fry in a pan with few tblsp of oil. Once done keep aside. Give charcoal smoke for 2 mins once its done.
Gravy:
In a pot melt butter and let it heat. Add in :
2 green chillies slit
2 to 3 cloves
1 Mace ( javatri)
1 Black cardamom
2 Green cardamoms
2 cinnamon sticks
2 to 3 bay leaves
METHOD
Mix well then add 1 grated onion and cook for 3 to 4 minutes then add 3 blanched and grinded tomatoes. Add 1/2 tsp turmeric powder and 1 tsp each of cumin and red chilli powder ( adjust spice according to your taste). Add salt to taste. Add little water and let it all cook for 5 to 6 mins.
Add a little bit of dried fenugreek leaves ( kasturi methi) in the gravy. Add cooked chicken and mix well. Cover partially and cook on low heat for 8 to 10 minutes. add fried onions, mint and coriander leaves, julienned ginger , few tblsp of cream. Layer the boiled rice over it. Add 2 drops of hajoori kesar in 1/2 of milk+ water and heat in microwave then add it on top of the rice or add yellow food colour in water and use. Cover and steam cook for 8 to 10 mins.
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By :@_spice.fusion
