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Ingredients (Measurement Conversion Calculator) Chicken - 4 kg, cut into 6 to 8 big pieces
Ghee or oil - 2 Tablespoons
Bay leaves - 8
Garlic - 12 cloves, crushed
Capsicum - 4, sliced
Chilli powder - 2 teaspoons
Onions - 12, finely chopped
Chicken stock - 8 cups, prepared from balance spices
Pepper salt - 2 teaspoons
Green peas - 1 k
Powdered saffron - 2 teaspoons
Basmati rice - 8 cups
Directions
Wash and dry chicken pieces. Rub them with pepper and salt and keep aside for 10 minutes. Heat ghee in a thick pan and fry chicken over gentle heat, turning them once. Fry until the chicken pieces are evenly light brown. Keep aside the chicken pieces. In the same ghee, fry onion, garlic, capsicum and bay leaves. Saute until onion softens. Add rice with salt and fry, stirring continuously, until lightly browned. Add tomato purree, chicken broth and saffron. Place chicken pieces over this mixture and bring it to a gentle boil. Cover lightly and cook. If possible, then bake it in an oven of 350 degree Farenheit for 1 hour. Remove from oven or heat, uncover, sprinkle a little water and add peas. Cover and bake/heat for 20 minutes or until peas are cooked and no moisture is left. Wait a while before serving.
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Rice item, served with main course, non-vegetarian dish
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