1 large onion (sliced)3 tablespoon ghee (Clarified butter)½ teaspoon jeeroo (cumin) seeds2 taj (cinnamon sticks)2 star anise4 whole black peppercorns3 lavang (cloves)3 elachie (cardamom pods)1 teaspoon ground green chillies1 tablespoon ground garlic paste1 teaspoon ground ginger paste¼ teaspoon turmeric powder1 ½ teaspoon salt1 tablespoon dhana jeeroo powder1kg chicken pieces4 potatoes (cut into quarters and fried)2 cups basmati rice Green marinade:2 large bunches coriander1 large tomato5 green chillies
1. Liquidize marinade ingredients.2. In a deep pot, heat ghee (Clarified butter) with whole spices, then add onions.3. Sautè until translucent, then add ginger, garlic, chillies and powdered spices.4. Braise until fragrant, then add chicken pieces.5. Braise chicken, then add add green marinade and cook until forms into a wet "chutney".6. Add fried potatoes, washed rice and 4 cups water.7. Cook on medium heat until water has evaporated ¾ way.8. Stir the pot once or twice in between.9. Drop to lowest heat and steam, to allow rice to fluff up.10. Check seasoning. Serve with fried papad, sambals and dhai.
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