Description
Delhi, india
Ingredients
- Saffron
- Milk
- Hot Green Chili Peppers
- Onions
- Garlic
- Clove
- Peppercorns
- Cardamom Seed
- Coriander Seed
- Cumin Seed
- Poppy Seed
- Mace
- Cilantro
- Fresh Lemon Juice
- Plain Yogurt
- Boneless Chicken
- Salt
- Vegetable Oil
- Ghee
- Onion
- Tomatoes
- Basmati Rice
- Raisins
- Cashews
- Almonds
- Eggs
Instructions
- Soak saffron in warm milk for 5 minutes and puree in blender
- Add chiles, onions, ginger, garlic, cloves, peppercorns, cardamom seeds, cinnamon, coriander and cumin seeds, poppy seeds, nutmeg, mace, cilantro or mint leaves and lemon juice
- Blend into smooth paste
- Put paste into large bowl, add yogurt and mix well
- Marinate chicken in yogurt mixture with salt, covered for at least 2 – 6 hours in refrigerator
- In skillet
- Heat oil over medium heat for 1 minute
- Add ghee and 15 seconds later add onion and fry for about8 minutes
- Reserve for garnish
- In same skillet, cook chicken with its marinade with tomatoes for about 10 minutes over medium heat, uncovered
- Remove chicken pieces from the sauce and set aside
- Add rice to sauce, bring to boil, and cook, covered over low heat for 15 minutes
- Return chicken and add raisins, cashews and almonds
- Mix well
- Simmer, covered for 5 minutes
- Place chicken, eggs and rice in large serving dish in such a way that yellow of the eggs, the saffron-colored rice, the nuts and the chicken make a colorful display
- Add reserved onion as garnish