Ingredients
- SERVES 6-7
- FOR THE CHICKEN MARINADE
- 1 KG CHICKEN SKINLESS CUT INTO 12 PIECES
- 6-7 1.25 INCH INDIAN GREEN CHILLIES
- 2 TEASPOONS SALT
- 1/2TEASPOON GREEN CARDAMOM POWDER
- 1/4 TEASPOON GROUND NUTMEG
- 3 CUPS FRESH WHOLE-MILK PLAIN YOGURT OR DAHI
- 3 TABLESPOONS FRESH GINGER GARLIC PASTE
- ¾ CUP MINT LEAVES WASHED AND CHOPPED
- ½ CUP CILANTRO OR FRESH CORIANDER LEAVES CHOPPED
- FOR THE SPICE MIX
- 2 TEASPOONS CUMIN SEEDS
- 3 INCH PIECES OF CINNAMON STICK
- 12 CLOVES
- FOR THE THE RICE
- 750 GRAMS LONG GRAIN BASMATI RICE
- 2 INCH CINNAMON STICK
- 1 BAY LEAF
- 1 BLACK CARDAMOM POD
- 1 TEASPOON SALT
- 1.5 LITERS BOILING WATER
- 3 TABLESPOONS FRESH OR DEFROSTED KHOYA OR MAWA (CONDENSED MILK SOLIDS)
- 6 STRANDS OF SAFFRON
- ½ CUP OF PLAIN WHOLE MILK
- ¼ CUP MELTED GHEE
- VEGETABLE OIL FOR GREASING
- GARNISH
- 1 CUP CRISPY FRIED ONIONS
Instructions
- TOAST THE SPICES (CUMIN, CINNAMON, CLOVES) IN A DRY SKILLET ON MEDIUM FLAME UNTIL FRAGRANT.
- COOL AND GRIND TO A FINE POWDER. PUREE THE CARDAMOM AND NUTMEG POWDER, GREEN CHILLIES, 2 TEASPOONS SALT, GARLIC AND GINGER PASTE, THE POWDERED SPICES AND YOGURT TO A SMOOTH PASTE.
- USING A FORK PRICK THE CHICKEN PIECES ALL OVER.
- STIR THE YOGURT MARINADE INTO THE RAW CHICKEN. POUR THE MELTED GHEE INTO IT. MIX WELL.
- COVER AND MARINATE 6 HOURS OR OVERNIGHT IN THE FRIDGE. REMOVE AND STIR IN CILANTRO AND MINT LEAVES. COVER AND RESERVE.
- SET ONE LITER OF WATER WITH BAY LEAVES, CINNAMON STICK AND BLACK CARDAMOM TO BOIL ON A HIGH FLAME IN A LARGE POT. WHEN WATER REACHES A VIGOROUS BOIL ADD THE RICE, COVER POT AND SWITCH OFF THE FLAME. LET THE RICE SIT 8 MINUTES.
- DRAIN PARBOILED RICE.
- RESERVE ONE CUP OF THE WATER AND DISCARD THE REST WITH THE WHOLE SPICES.
- STIR THE KHOYA, MELTED GHEE, MILK AND SAFFRON INTO THE RICE AND RESERVE.
- IF BAKING USE A LARGE DUTCH OVEN STYLE POT OR BAKING DISH ABOUT 10 BY 8 BY 4 INCHES. I USE A LASAGNA PAN OR A LARGE AU GRATIN. IF USING A PRESSURE COOKER OR RICE COOKER USE A LARGE, DEEP ROUND CONTAINER THAT WILL FIT INSIDE YOUR COOKER.
- GREASE DISH GENEROUSLY WITH VEGETABLE OIL. SPREAD THE CHICKEN ALL OVER THE BOTTOM.
- TOP WITH THE PARBOILED RICE. PAT DOWN AND SMOOTHEN THE TOP.
- COVER TIGHTLY WITH ALUMINUM FOIL FOR THE OVEN AND WITH A WATER PROOF LID FOR THE COOKER. BAKE IN A BAIN MARIE WITH 1.5 INCHES OF WATER FOR 2 HOURS UNTIL CHICKEN IS TENDER AND RICE IS COOKED.
- IF USING A STOVE TOP PLACE THE CONTAINER IN A PRESSURE COOKER AND STEAM 40 MINUTES ON A LOW FLAME UNTIL FULLY COOKED. SWITCH OFF FLAME OPEN PRESSURE COOKER AND REMOVE PULAO. SPOON INTO A LARGE SERVING DISH.
- TOP WITH CRISPY ONIONS JUST BEFORE YOU SERVE IT.
© 2023 All content copyright: Tara Deshpande