This recipe is best with
Recipe Ingredient
- 200g Basmati rice
- 100ml cooking oil
- 1 medium onion, sliced
- 50g garlic, peeled and sliced
- 50g ginger, peeled and sliced
- 4 green chillies, sliced
- 3 tomatoes, chopped
- Dry masala:
- 1/2 teaspoon coriander powder
- 2 teaspoons red chilli powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 15 black peppercorns
- 10 green cardamoms
- 3 cinnamon sticks
- 7 cloves
- 3 bay leaves
- Salt, to taste
- 100g yoghurt
- 250g chicken fillet, cut into pieces
- 2 potatoes, peeled and halved
- 300ml water
- 4 saffron threads
- Spice mix:
- 5 green cardamoms, bruised
- 1 teaspoon cinnamon powder
- 1/2 teaspoon grated nutmeg
- 100g butter, unsalted
- 20g coriander leaves, chopped
- 1 teaspoon rose water
- Sealing dough
Instructions
- Wash the rice and leave it to soak for 45 minutes in about 1 litre of water.
- Heat the oil in a claypot and add the onions, garlic, ginger and chillies. Sauté until lightly browned. Add the chopped tomatoes, dry masala, salt and yoghurt. Stir for 10 minutes over a low flame. Add chicken and potato halves to the mixture and allow it to cook for 15 minutes.
- Drain the rice, and add to the mixture. Pour in the water and add the saffron. Stir mixture until there is only 1cm of water remaining above the rice.
- Now add the spice mix, butter, coriander leaves and rose water.
- Roll the dough into a long strip and line the rim of the pot cover with the dough. Place the cover on the pot to seal it completely.
- Reduce the heat to the lowest setting and cook for 12-15 minutes. Set aside for about 5 minutes before opening the lid. Serve immediately, garnished with mint, etc.
