Recipe overview
Cuisine: Indian
Meal Type: Non-Veg Preparation Time: 30 min - 1 hr Meal: For 2 - 4 Calorie Type: Medium Calories: Medium |
Ingredients
| 1. 2 cups (500 g) brown rice 2. 500 g chicken 3. 3 Tbsp oil 4. 1 large onion, cut into rings 5. 3 pieces each, cinnamon cardamom, cloves, bay leaf |
6. 1 tsp each fennel and coriander seeds 7. 1 tsp chopped garlic 8. 1 tsp grated ginger 9. 3 red chillies 10. 10 strands saffron soaked in 2 Tbsp milk 11. 1/2 c sour yoghurt |
|
Method:
1. Soak brown rice in water for 15 minutes
2. Take a square piece of muslin, put all the masalas -cinnamon, green cardamom, clove, bay leaves fennel and coriander seeds, ginger, garlic and red chillies on it. Tie it into a potli (pouch)
3. Put chicken pieces in a pressure cooker.
4. Add 4 cups of water and immerse the masala potli in it. Add salt to taste.
5. Beat yoghurt, add to it.
6. Close pressure cooker and give 2 whistles. Take off the stove.
7. When cool, squeeze potli and discard. Keep aside chicken in broth.
8. Drain soaked rice.
9. Put oil in a thick-bottomed pan.
10. Fry onion rings to golden brown.
11. Take out half the onions for garnishing.
12. Add the soaked rice to the remaining onion and cook for 2 minutes. Add chicken and broth. It should measure 4 cups. Add water if less.
13. Bring to boil, reduce flame and cook until water dries up. When almost done, sprinkle the saffron and milk mixture for colour and aroma.
14. Serve garnished with onion rings.
1. Soak brown rice in water for 15 minutes
2. Take a square piece of muslin, put all the masalas -cinnamon, green cardamom, clove, bay leaves fennel and coriander seeds, ginger, garlic and red chillies on it. Tie it into a potli (pouch)
3. Put chicken pieces in a pressure cooker.
4. Add 4 cups of water and immerse the masala potli in it. Add salt to taste.
5. Beat yoghurt, add to it.
6. Close pressure cooker and give 2 whistles. Take off the stove.
7. When cool, squeeze potli and discard. Keep aside chicken in broth.
8. Drain soaked rice.
9. Put oil in a thick-bottomed pan.
10. Fry onion rings to golden brown.
11. Take out half the onions for garnishing.
12. Add the soaked rice to the remaining onion and cook for 2 minutes. Add chicken and broth. It should measure 4 cups. Add water if less.
13. Bring to boil, reduce flame and cook until water dries up. When almost done, sprinkle the saffron and milk mixture for colour and aroma.
14. Serve garnished with onion rings.
No comments:
Post a Comment