Butter Chicken And Prawn Pillau

CREDITS

My Style
see Variance at end of recipe

RECIPE

Boil 2 cups rice with 1 tablespoon saltDrain keep asideBoil 3 eggs cut in halves keep asiddSteam 1 cup mixed veges with robot pepper strips drain keep aside1 Large potato cut in wedges and fried Marinate Prawn Meat 200 g cleaned deveined deshelledWith1Tblsp Robertson Fish spice1Tblsp Aminas seafood masala1 tablespoon garlic½ teaspoon salt1 teaspoon crushed red chilli paste1 tablespoon lemon juice or vinegarMix well keep aside for 30 minutesAdd 2 tablespoon butter and fry 4 minutes Keep aside to add later to pillauMarinate2 Chicken fillet cut in strips With1 tablespoon ginger garlic paste1 tablespoon Chicken Tikka spice 1 tablespoon green chilli paste1 teaspoon lemon juice1 teaspoon tumeric3 tablespoon Tomato puree¼ cup fresh cream3-4 tablespoon yoghurt1 teaspoon garam masala1 tablespoon Dhana Jeera mix2 green slit chilliFew cinnamon stick Elachi (cardomom) and whole black peppers Mix Add 1 Large fried onion to the aboveIn a pot add2 tablespoon ghee (Clarified butter) or butterAnd 2 tablespoon oilAdd the Marinated chicken Cook till softAdd 1 tablespoon salt or to taste Remove from stove In a pot or casserole to layer Add a handful of rice at bottomAdd all the chicken Spread.the mixed veges (keep some aside for the top) Now addAll prawns Sprinkle few chopped shallot (optional) and some curry leavesPlace the potatoes overSprinkle some saffron water or essence overAnd some chopped green dhania (coriander)NowMake a wagaar with whole Jeeru (Cumin) and few onion slices with few curry leavesTill light in colourAdd little of the wagaar to the rice Keep some aside for last toppingNow place the wagar rice Over the potato layersstuff the egg halves in the riceSprinkle the rest of the mixed veges over Sprinkle saffron water again Cover with foilBake at 180*. +-1 hour Enjoy with salads papar dahi For Variance Can add ½ cup Masoor (Back lentils) if prefer to make it biryani Instead of rice Add 2 cups boiled pasta

POSTED ON

26 Aug 2019

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