Ingredienser
- Chicken, boneless, cut into small cubes1 kilogram
Basmati Ris1 kilogram- Onion, sliced thinly2 pieces
- Tomato, peeled and chopped2 pieces
- Green bell pepper, finely chopped3 tablespoons
- Grated ginger1 tablespoon
Yoghurt1 cup- Hot milk0.5 cup
Olie1 cup- Butter, cut into cubes50 grams
Citronjuice1 tablespoon
Saffran1 pinch
Nellike5 pieces
Kardemomme4 pieces- Cinnamon stick4 sticks
Laurbærblad2 leaves
Hvidløgspulver1 teaspoon
Kurkuma0.3 teaspoon
Garam Masala1 tablespoon- Red chili powder2 teaspoons
- Salt to taste0
- Tomato slices for garnish0
- Cucumber slices for garnish0
- Boiled eggs cut in half for garnish2 pieces
- Peas for garnish2 tablespoons
- Parsley leaves for garnish0
Trin
- 1
Soak the rice in water for one to two hours. Soak the saffron in hot milk and set aside.
120 min - 2
In a large bowl, combine the chicken, yogurt, red chili, green chili, turmeric, salt, clove, cardamom, cinnamon, garam masala, lemon juice, ginger, and garlic.
5 minNødvendigt udstyr:🍳Large bowl - 3
Mix the ingredients well. Cover the bowl and refrigerate for one to two hours.
120 min - 4
Heat the oil in a pot, add the onions until they turn brown, then add the tomatoes and cook until they turn into a thick sauce.
10 minNødvendigt udstyr:
Kedel - 5
Add the bay leaf and the marinated chicken, and cook the mixture for 10 minutes over medium heat until the chicken is tender. Remove the pot from the heat and set aside.
10 min - 6
In a large pot, add 8 cups of water with the rice, cook the rice until it is almost done, about 10 minutes, then drain and set aside.
10 minNødvendigt udstyr:🍳Large pot - 7
Layer the rice in the pot, then a layer of chicken with the sauce. Be careful not to mix the layers. Repeat once, then add a final layer of rice. You should have 3 layers of rice and 2 layers of chicken and sauce.
5 min - 8
Pour the milk and saffron mixture over the last layer of rice, then place the butter cubes on top. Cover the dish with aluminum foil and cook on low heat for 20 minutes.
20 min - 9
Serve the dish in serving plates, garnished with tomato slices, cucumber, halved boiled eggs, peas, and parsley leaves. Serve hot.
5 min
Ernæringsfakta
Basmati Rispr. 100gYoghurtpr. 100gOliepr. 100gCitronjuicepr. 100gSaffranpr. 100gNellikepr. 100gKardemommepr. 100gLaurbærbladpr. 100gHvidløgspulverpr. 100gKurkumapr. 100gGaram Masalapr. 100g* Næringsindholdet er omtrentligt, og beregningen kan påvirkes af ingredienstype samt dyrknings-, opbevarings- og tilberedningsmetode.