Recipe by Jean Pereira (Caroline Dsouza)
Ingredients:
2 large onions
1 cup fresh mint leaves
handful of chopped coriander leaves
1/4 cup ghee
Chicken Marinade:
1 kg chicken
¾ cup yogurt
3 tbsp tomato paste
3 tbsp oil
1 tbsp ginger garlic paste
1 tbsp red chilli powder
2 tbsp smoked paprika
1 tsp turmeric powder
1/4 tsp cumin powder
1/2 tsp coriander powder
1 tsp garam masala powder
1 tsp salt
1 large onion (fried in ghee till brown)
Rice:
2 cups basmati Rice salt
1 bayleaf
5-6 cloves
3 cardamom pods
1 pc cinnamon
1/2 tsp ghee
To garnish:
1 onion (fried in ghee till brown)
3 tbsp raisins
3 tbsp broken cashew nuts
Steps:
- Marinate chicken with yogurt, tomato paste, fried onion, oil, ginger garlic paste, dried mint, chili powder, turmeric, garam masala powder and salt. Set aside for 1-2 hours, preferably overnight.
- Cook basmati rice with water, salt, bay leaves, cardamom and cloves. Fluff it up with a fork and set aside.
- In a vessel, heat ghee. Add the onions and shallow fry for 15 minutes till brown. Set aside.
- Heat ghee. Add raisins and cashew nuts. Fry till golden brown. Set aside.
- In the same pan, heat ghee. Add the chicken pieces and cook well on both sides. Add coriander leaves, mint leaves and half the the fried onions.
- Add the cooked rice, drizzle ghee and cook covered on low heat for 5 minutes.
- Garnish with fried onions, raisins, cashew nuts and coriander leaves.
- Serve with raita.
- ENJOY!