Thursday, March 11, 2010


Chicken-750 grams
Basmati rice-4 cups
Curd-1/2 cup
Chilly powder-1/2 tsp
Coriander powder-1/2 tsp
Turmeric powder - 1/4 tsp
Garam masala powder - 1/2 tsp
Onion-3 medium
Mint leaves-1/2 cup (finely chop)
Fresh coriander-1/2 cup (finely chop)
Ghee-2 tbsp
Cashew nuts-2 tsp
Raisins-2 tsp
Green chilly-6
Ginger-1 inch piece
Garlic-8 cloves
Cinnamon-1 inch piece
Mace-1 piece
Oil-2 tbsp

Heat oil in a pan and saute onion, green chilly until onion becomes brown.

Add ginger-garlic paste, cardamom, cinnamon, cloves, mace. Finally add chicken. When chicken turns white add curd, salt, chilly powder, coriander powder, turmeric powder, garam masala powder and cover the pan and allow to cook. When cooked soft remove from flame.

Meanwhile half-cook rice. In a pressure cooker spread cooked chicken, Chopped tomato over the chicken, mint and coriander leaves and half-cooked rice over this. Fry cashew nuts and dry grapes in ghee. Spread this over rice.

If necessary add rose-water or rose-essence or kesari powder mixed water.

Close the lid and keep in lowest flame for 15 minutes. Serve hot with chicken fry, chicken gravy or mutton gravy, onion curd, pineapple jam and boiled egg.

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