You will need:
- 3 cups (750ml) Basmati Rice
- 5 ½ cups (1380ml) water
- 2 strands of Saffron
- 1 stick of cinnamon
- 4 tbsp ghee
- ½ tbsp garlic and ginger paste
- 1 tsp garam masala
- 1 onion , thinly sliced
- 3 cloves
- 2 tbsp yoghurt
- 1 pinch of chilli powder
- 3 chicken breasts , skinned and cut into cubes
- 2 cardamoms , pods should be crushed
- 1 tbsp sultanas
- 1 tbsp blanched almonds
- 1 tsp salt
Step 1:
Wash the rice until the water runs clear and then drain and set aside.
Step 2:
Heat half of the ghee in a large saucepan and fry the onion until it has turned golden. Now add the cinnamon, cloves, cardamom pods.
Step 3:
Now add the rice and ginger and garlic paste to the onion and ghee mixture and stir until the rice grains are well coated with ghee.
Step 4:
Now add the water.
Step 5:
Cover and bring to the boil, then reduce the heat to a very low flame and cook whilst covered for 20 minutes.
Step 6:
Heat the remaining ghee in a separate frying pan, add the sultanas, almonds, salt and also add the yoghurt, stirring often. Let the paste cook until it starts to split and release oil/ the melted ghee separates slightly from the yogurt.
Step 7:
Now add the chicken pieces, the garam masala and chilli powder to the frying pan and cook over a medium heat for about 5 minutes, or until the chicken is cooked through.
Step 8:
Stir the chicken mixture into the rice and leave to stand for 5 minutes before serving.
- 3 cups (750ml) Basmati Rice
- 5 ½ cups (1380ml) water
- 2 strands of Saffron
- 1 stick of cinnamon
- 4 tbsp ghee
- ½ tbsp garlic and ginger paste
- 1 tsp garam masala
- 1 onion , thinly sliced
- 3 cloves
- 2 tbsp yoghurt
- 1 pinch of chilli powder
- 3 chicken breasts , skinned and cut into cubes
- 2 cardamoms , pods should be crushed
- 1 tbsp sultanas
- 1 tbsp blanched almonds
- 1 tsp salt
Step 1:
Wash the rice until the water runs clear and then drain and set aside.
Step 2:
Heat half of the ghee in a large saucepan and fry the onion until it has turned golden. Now add the cinnamon, cloves, cardamom pods.
Step 3:
Now add the rice and ginger and garlic paste to the onion and ghee mixture and stir until the rice grains are well coated with ghee.
Step 4:
Now add the water.
Step 5:
Cover and bring to the boil, then reduce the heat to a very low flame and cook whilst covered for 20 minutes.
Step 6:
Heat the remaining ghee in a separate frying pan, add the sultanas, almonds, salt and also add the yoghurt, stirring often. Let the paste cook until it starts to split and release oil/ the melted ghee separates slightly from the yogurt.
Step 7:
Now add the chicken pieces, the garam masala and chilli powder to the frying pan and cook over a medium heat for about 5 minutes, or until the chicken is cooked through.
Step 8:
Stir the chicken mixture into the rice and leave to stand for 5 minutes before serving.
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