Marinade: 2 kg chicken
1/2 cup oil
3 tbsp kaccha papita
2 cups thick yoghurt/hung curd
3 cups friend onion
1/2 cup lemon juice
2 tbsp ginger-garlic paste
2 tsp salt
1 tsp turmeric
1 1/2 tsp red chilli powder
1 tbsp dhanya powder
1 tbsp garam masala
2 bayleafs
3 inch cinnamon stick, broken in 3
4 green cardamoms, ground
6 laung, ground
5 green chillies, chopped
caps of kewra water
For the rice:
1 kg basmati rice
1 cup fried onions
1 tbsp ginger juliennes
2 tbsp ghee
a gram saffron,
2 drizzles of kewra water
5 green chillies
1 bunch fresh coriander, finely chopped
Kitchen cloth, wet but not dripping
(in 3 liters of water)
whole roasted garam masala in a ball strainer
3 tsp salt
1/2 tsp saunf
2 tsp zeera
1/2 tsp grated jaiphal
1/2 tsp ground javitri
Method:
Step one. Marination (6-8 hours or overnight)
Coat the chicken pieces evenly in raw papaya, lemon juice and salt. Add the rest of the ingredients and mix really well. Cover and leave in the fridge for the desired duration.
Wash and soak the rice in ample water half an hour before use.
In a large utensil put the water to boil. Add the salt, zeera-saunf, whole garam masala, javitri and jaiphal, bring to a boil. Add the rice. Once the rice starts boiling again, turn the flame to medium and let cook for 2 minutes and drain the rice.
Put the marinated chicken in a big utensil, add the chicken and cover with the rice. Sprinkle with the the ginger and the fried onions and fresh coriander, saffron, drizzle the kewra. Cover with the wet kitchen towel and put on the stove on medium flame. after 5 minutes turn the heat to low and cook for an hour. Serve with raita and salad.
1/2 cup oil
3 tbsp kaccha papita
2 cups thick yoghurt/hung curd
3 cups friend onion
1/2 cup lemon juice
2 tbsp ginger-garlic paste
2 tsp salt
1 tsp turmeric
1 1/2 tsp red chilli powder
1 tbsp dhanya powder
1 tbsp garam masala
2 bayleafs
3 inch cinnamon stick, broken in 3
4 green cardamoms, ground
6 laung, ground
5 green chillies, chopped
caps of kewra water
For the rice:
1 kg basmati rice
1 cup fried onions
1 tbsp ginger juliennes
2 tbsp ghee
a gram saffron,
2 drizzles of kewra water
5 green chillies
1 bunch fresh coriander, finely chopped
Kitchen cloth, wet but not dripping
(in 3 liters of water)
whole roasted garam masala in a ball strainer
3 tsp salt
1/2 tsp saunf
2 tsp zeera
1/2 tsp grated jaiphal
1/2 tsp ground javitri
Method:
Step one. Marination (6-8 hours or overnight)
Coat the chicken pieces evenly in raw papaya, lemon juice and salt. Add the rest of the ingredients and mix really well. Cover and leave in the fridge for the desired duration.
Wash and soak the rice in ample water half an hour before use.
In a large utensil put the water to boil. Add the salt, zeera-saunf, whole garam masala, javitri and jaiphal, bring to a boil. Add the rice. Once the rice starts boiling again, turn the flame to medium and let cook for 2 minutes and drain the rice.
Put the marinated chicken in a big utensil, add the chicken and cover with the rice. Sprinkle with the the ginger and the fried onions and fresh coriander, saffron, drizzle the kewra. Cover with the wet kitchen towel and put on the stove on medium flame. after 5 minutes turn the heat to low and cook for an hour. Serve with raita and salad.
