INGREDIENTS
¾ kg undercut/1 kg chicken
½ kg rice
A
4 cardamoms
6” cinnamon
6 cloves
B
10 peppercorns
1 dsp jeera
1 tbsp dhania
1 tsp shahjeera
C
5 tsp ginger-garlic paste
2 green chillies (grind)
D
200g tomato
½ b mint
½ b haradhania
2 limes juice
150 g potato
4 tbsp oil
1 soup cube
1 tsp chilli pdr
1 tsp haldi pdr
Yellow colour
¼ kg curd
3 bay leaves
METHOD
Cut meat and marinate in ginger, garlic and chilly paste(C) and salt for a few hours. Keep aside half the spices [A] and dry grind remaining ingredients under [A] together with (B). Cook rice in half (A) soup-cubes & salt till almost cooked (3 cups water). Slice onions and fry till light brown. Remove from pan. Chop potatoes and cook till done –remove. Fry meat with (B) on a hot flame till cooked. Add (D), curd, haldi, chilli powder and bay leaves. Cover and simmer for a while. Place layers of meat, rice, onion, lime juice, and colour. Add a little water and heat on a very low fire for about 10 minutes. Serve with raita and salad.
¾ kg undercut/1 kg chicken
½ kg rice
A
4 cardamoms
6” cinnamon
6 cloves
B
10 peppercorns
1 dsp jeera
1 tbsp dhania
1 tsp shahjeera
C
5 tsp ginger-garlic paste
2 green chillies (grind)
D
200g tomato
½ b mint
½ b haradhania
2 limes juice
150 g potato
4 tbsp oil
1 soup cube
1 tsp chilli pdr
1 tsp haldi pdr
Yellow colour
¼ kg curd
3 bay leaves
METHOD
Cut meat and marinate in ginger, garlic and chilly paste(C) and salt for a few hours. Keep aside half the spices [A] and dry grind remaining ingredients under [A] together with (B). Cook rice in half (A) soup-cubes & salt till almost cooked (3 cups water). Slice onions and fry till light brown. Remove from pan. Chop potatoes and cook till done –remove. Fry meat with (B) on a hot flame till cooked. Add (D), curd, haldi, chilli powder and bay leaves. Cover and simmer for a while. Place layers of meat, rice, onion, lime juice, and colour. Add a little water and heat on a very low fire for about 10 minutes. Serve with raita and salad.
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