Ingredients
Scale
For the chicken:
- 1 kilo chicken (cut into pieces)
- 2 cups onion (thinly sliced)
- 4 tbsps onion paste
- 3 tbsps ginger and garlic paste
- ½ tsp nutmeg powder
- ½ tsp garam masala
- 2 tbsps ghee
- ½ cup oil
- ¼ tsp chili powder
- Yellow color or saffron threads soaked in 1/8 cup fresh milk
- Salt to taste
- 2 cups yogurt
- ¼ cup evaporated milk
- 2 tbsps fresh cream (I used Nestle cream)
- 2 tbsps milk powder
For the rice:
- 4 cups Basmati rice
- 1 Bay Leaf
- 6 green cardamom
- 5 cloves
- 2 pieces of cinnamon sticks (about an inch each)
- 2 black cardamom
- ½ cup Milk
- ¼ tsp Saffron
- 5 tbsps Ghee
- About 5 tbsps cooking oil
Instructions
- Soak the rice in water for 30 minutes. Drain and keep aside.
- Clean chicken pieces and and pat dry with kitchen towel. Roll in yellow color or saffron-milk mix.
- Fry chicken pieces until golden brown and keep aside.
- Using the same pot, fry the sliced onion until they become golden brown. Set aside.
- Fry the cashew and raisins and keep aside.
- Still using the same pot, add onion paste, ginger and garlic paste to the oil and sauté for few minutes.
- Add the chicken pieces. Add the rest of the ingredients. Mix well, then cook covered for a few minutes, followed by the fried onion. Mix again.
- In another pot, heat ghee and oil, then add the whole spices and fry for a couple of minutes. This is the best part, when the aroma fills the kitchen!
- Add rice and stir until it starts to become a bit transparent. Move the rice to the side of the pot, making a well in the middle then put the chicken pieces with all its sauce. Ladle the rice back to the middle covering the chicken pieces.
- Add hot water – 1 is to 1.5, or 6 cups in this case.
- Add salt. Cover and cook until the rice is cooked.
- Remember the other set of saffron and milk mix? Sprinkle this onto the rice and top with nuts and sultanas (if using) and the rest of the browned onion slices.
