Ingredients
- Chicken, boneless, cut into small cubes1 kilogram
Basmati Rice1 kilogram- Onion, sliced thinly2 pieces
- Tomato, peeled and chopped2 pieces
- Green bell pepper, finely chopped3 tablespoons
- Grated ginger1 tablespoon
Yogurt1 cup- Hot milk0.5 cup
Oil1 cup- Butter, cut into cubes50 grams
Lemon Juice1 tablespoon
Saffron1 pinch
Clove5 pieces
Cardamom4 pieces- Cinnamon stick4 sticks
Bay Leaf2 leaves
Garlic Powder1 teaspoon
Turmeric0.3 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
Steps
- 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 minRequired Tools:🍳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 minRequired Tools:
Pot - 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 minRequired Tools:🍳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
Nutrition Facts
Basmati Riceper 100gYogurtper 100gOilper 100gLemon Juiceper 100gSaffronper 100gCloveper 100gCardamomper 100gBay Leafper 100gGarlic Powderper 100gTurmericper 100gGaram Masalaper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.