Recipe Ingredient
- 1 kg whole chicken, cut into 4 pieces
- 1 cup ghee
- Briyani spice paste
- 2 red onions, peeled
- 3 inches old ginger, peeled
- 5 cloves garlic, peeled
- 1 tsp turmeric powder
- 2 tbsp black pepper powder
- 1 1/2 tsp salt
- 1 tomato, chopped
- 20g coriander leaves
- 20g mint leaf
- 1 cup water
- 3 cardamoms
- 3 star anise
- 1 inch cinnamon
- 3 cloves
- 6 tbsp briyani powder
- 50g cashewnuts, fried and pounded
- 1 cup evaporated milk
- Salt and sugar to taste
- 2 shallots, sliced and fried
Instructions
- Wash chicken and set aside to drain.
- Deep fry the chicken until medium cooked. Put aside.
- Heat ghee or oil in a heavy-based pan over moderate heat.
- Add cardamom, star anise, cinnamon and cloves, stir for 2 minutes.
- Then saute the spice paste and briyani paste until fragrant about 7 minutes.
- Cook over low heat for 3 minutes till well blended.
- Add chicken and salt, stir continuously.
- Cook over moderate heat for 10 minutes.
- Add cashewnuts and milk and cook for about 5 minutes.
- Season with salt and sugar.
- Garnish with the fried onions.
