Ingredients:
Chicken – 1 kg, cut into 12 pieces
Basmati Rice – 1/2 kg
Oil – 3 1/2 tbsp
Asafoetida – a pinch
Fenugreek Seeds – 1/2 tsp
Onions – 100 gms, thinly sliced
Ginger – 1 tsp, ground
Garlic Cloves – 10, ground
Salt to Taste
Turmeric Powder – 1 tsp
Cumin Seeds – 1 tsp, ground
Coriander Powder – 2 tsp
Black pepper Powder – 1 tsp
Water – 8 cups
Clarified Butter – 1/2 cup
Cloves – 6
Green Cardamoms – 4
Cinnamon – 2 one inch sticks
Grind to a fine powder:
Cloves – 1/2 tsp
Green Cardamom Seeds – 1/2 tsp
Cinnamon – 1 one inch stick
Cumin Seeds – 1 tsp
Coriander Seeds – 2 tsp
Nutmeg Powder – 1/2 tsp
Mace Powder – 1/2 tsp
Salt to taste
Onions – 25 gms, thinly sliced and fried golden brown.
Method:
1. Wash the chicken well.
2. Soak the rice in water for 30 minutes.
3. Heat the oil.
4. Add the asafoetida and fenugreek seeds.
5. Saute for a few seconds, then add the onion slices.
6. To the chicken add ginger, garlic, salt, turmeric powder, cumin seeds, coriander powder, black pepper powder and water.
7. Once the onion browns, add the chicken mixture and cook over a medium flame till the pieces become tender.
8. Cool and strain the mixture.
9. Remove the pieces.
10. Debone and cut into medium sized pieces.
11. Keep aside.
12. Heat the clarified butter in a heavy bottomed utensil.
13. When hot, put in the cloves, green cardamoms and cinnamon sticks.
14. When they crackle, add the rice (with water drained).
15. Fry for 2 to 3 minutes or till the rice turns light in colour.
16. Add 1 tsp of salt, the stock and water (if required).
17. So that the liquids is 1 inch above the rice.
18. Cover and cook over a high flame till the rice comes to a boil.
19. Add the finely ground spices and stir.
20. Lower the heat to medium and cook till the liquid gets absorbed.
21. Check seasoning and alter if required.
22. Once the water dries, stir the rice cautiously to avoid breaking.
23. Press from all sides and keep warm till it becomes fully cooked.
24. Stir once more, garnish with fried onions and serve.
