For the Chicken MarinadeMarinate 1 whole Chicken (cut into 9-10 pieces) with:3 tblspns Amina Wonderspice Biryani Masala½ teaspoon whole jeeru (cumin)2 teaspoon salt (to taste)¼ cup brown vinegar1 teaspoon dhana jeeru (cumin) powder1 teaspoon chilli powder 3 tblspns lemon juice¼ cup Passata OR 3 tblspns tomato purée3 tblspns chopped coriander½ cup fried onions (Keep 1 ½ tblspns aside for topping)½ cup plain yoghurtElachi (cardomom), cinnamon sticks, cloves (optional - I tend not to add them) For the Rice:1.)Par boil 2 cups rice in 2 cups salted hot water with a bay leaf and cinnamon stick (approx 7mins) - Drain, rinse in cold water and keep aside.2.)Egg yellow colouring or saffron (soak saffron stands in water). Other Ingredients:1.)½ cup frozen peas (keep some aside for topping).2.)1 small carrot (grated)3.) 3 medium potatoes (peeled, cut in 4’s and half fried)
The Layering Method:1.) In a large flat bottomed pot, add 3tblspns oil, and evenly scatter 3 level tblspns ghee (Clarified butter) OR 3 blobs of butter.2.)Sprinkle 1 teaspoon whole jeeru (cumin).3.)Sprinkle ¼ cup rice in the pot.4.)Remove the chicken pieces from the marinade and place them around the pot.5.)Add ¼ of the marinade and ½ of the frozen peas and reserve the rest.6.)Sprinkle ½ cup rice over the above.7.)Then add the fried potatoes around the pot and the rest of the marinade, also add some chopped coriander.8.)Mix the peas and carrots into the rest of the rice and sprinkle this over the above.9.)Sprinkle the rest of the fried onions over the rice and the saffron + water or yellow colouring.10.)Add blobs of butter or ghee (Clarified butter) over the top and lastly add 1 1/2cups of tap water around the entire pot.11.)Cover with foil and the pot lid and steam for approximately 1 hour (until the chicken is cooked through).12.)Steam for slightly longer if you want some of the chicken at the bottom to be slightly burnt and crispy (I do this).3.)Enjoy ❣️
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