Recipe source Kitchen experiment
Preparation time 1hr
Cooking time 2 hr
Ingredient for Chicken
Chicken breast four
almond eight
pistachio eight
salt as per taste
green chili two
ginger half inch
garlic clove two
green cardamom crushed two
coriander powder one tsp
red chili powder half tsp
chicken masala one tsp
cream two tbsp
onion one chopped
Ingredient for rice
rice two cup
ghee one tsp
star anise two
black cardamom two
cumin seed half tsp
cinnamon stick half inch crushed
coriander seeds one fourth tsp
black pepper four
clove three
pinch of saffron strands dissolved in one tsp of milk
salt ( i forgot to add )
Paste 1
Soak almond and Pistachio in warm water for 10 mins
make paste and keep aside
Paste 2
Make coarse paste of ginger,garlic and green chili keep aside.
Preparation
- In a mixing bowl mix chicken breast pieces with paste 1 and 2,followed by cream,coriander powder,red chili powder,salt and chicken masala,cover and keep aside.
- Soak rice and keep aside
- fry half of the onions and keep aside
In a non stick wok heat ghee
lower the flame and add cumin,coriander,black pepper,clove,cinnamon,cardamom and star anise
followed by soaked rice
fry for a minute and add four cups of water and salt as per taste
keep stirring when water starts boiling ,lower the flame and add saffron strands.
once the rice is done ,remove from flame and keep aside.
Procedure for chicken
heat oil in non stick wok
add green cardamom followed by half of the chopped onion
keep stirring till the onions are done
add marinated chicken pieces ,keep stirring for five minutes
cover and cook till the chicken is done.
Boondi Raita
In a bowl beat curd,mix boondi and keep in fridge
before serving add pinch of salt and red chili powder.
To serve
In a serving dish arrange layer of rice,followed by chicken pieces and fried onion
repeat the same layer and serve with boondi raita.
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