by pauljoseph
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pauljoseph's Notes:
Expand2 pounds Chicken piece Ask a question about this ingredient
2 cups Plain Yoghurt Ask a question about this ingredient
1 teaspoon Turmeric Ask a question about this ingredient
Salt to taste Ask a question about this ingredient
2 tablespoons Ghee (clarified butter) Ask a question about this ingredient
1/2 cup Vegetable oil Ask a question about this ingredient
2 Red Onion Ask a question about this ingredient
10 Shallot Ask a question about this ingredient
1 Garlic Ask a question about this ingredient
1 inch Ginger Ask a question about this ingredient
4 pieces Green chili Ask a question about this ingredient
3 Tomato Ask a question about this ingredient
1 1/2 cup Coriander leaves Ask a question about this ingredient
1 cup Mint leaves Ask a question about this ingredient
4 Cardamom Ask a question about this ingredient
4 Cloves Ask a question about this ingredient
1/2 Nutmeg Ask a question about this ingredient
1 tablespoon Aniseed/Fennel seed Ask a question about this ingredient
A pinches Saffron Ask a question about this ingredient
10 Cashew Nut Ask a question about this ingredient
5 Almond Ask a question about this ingredient
1/2 cup Milk Ask a question about this ingredient
2 pounds Basmati Rice cooked (when you boil the rice add few cinnamon leaf or CINNAMON STICK to improve the flavor of the rIce(OPTIONAL) ) Ask a question about this ingredient
Few Fried Cashew and raisins Ask a question about this ingredient
COMBINE- _Yogurt ,turmeric and salt mix tougher and marinate the chicken overnight .
Ask a question about this stepCRUSH -garlic, ginger and green chili
Ask a question about this stepSLICE- Onion and shallot
Ask a question about this stepCHOPPED - Tomato
Ask a question about this stepGRIND- Coriander leaf and mint / Cashew and Almond separately
Ask a question about this stepMIX. - Saffron and Milk.
Ask a question about this stepPOWDER – Cardamom, Cloves, Cinnamon, Nutmeg, Anne seed, and fennel seed
Ask a question about this stepIn a heavy pan heat 2 tbsp of oil add sliced onion shallot cook until golden brown remove from oil and reserve both.
Ask a question about this stepHeat the reserve oil ,add crushed garlic, ginger and chili cook until it look wilted. Add the tomato cook for few minute, REDUCE THE HEAT .Add powdered spices and Grind coriander and mint /cashew and almond and cook for few seconds.
Ask a question about this stepAdd the marinated chicken increase the heat for few minute saute then reduce the heat and cover and cook until the chicken are tender.
Ask a question about this stepIn an oven proof dish, layer half chicken mixture and half of the cooked basmati rice and pour over half of the saffron milk repeat the remaining meat mixture and rice .Dot with ghee and Clarified butter and the remaining saffron milk.
Ask a question about this stepCover tightly and bake for 30 minute at 180 degree centigrade (350F) or until the mixture heated through and flavor have combined. Garnish with fried onion,shallot,cashew, raisins and coriander leaves
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Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
