master123 Posted June 15, 2009 Report Share Posted June 15, 2009 Ingredients: # Chicken - 1 kg # Rice (Basmati) - 750gms # Onions - 5 # Tomatoes - 5 # Ginger - 3 inches # Garlic - 1 pod # Green Chilies - 10 # Red Chili Powder - 1 tsp # Turmeric Powder - 1\4 tsp # Black Pepper - 10 # Cloves - 6 # Cinnamon - 2 pcs # Cumin - 1 tsp # Cardamom - 2 # Black Cardamom - 6 # Bay Leaves - 6 # Coriander Leaves - 1 bunch # Yogurt - 200 gms # Saffron - 15 strands # Milk - 1/4 cup # Oil - 1 tbsp & 2tsp # Salt - To taste # Water - 1 litre # Cashew nuts & Raisins (optional) - To taste # Pure (desi) Ghee (if you are using Nuts) - 2tsp Directions... # In a big bowl mix yogurt, red chili powder, turmeric powder and salt. # Mix washed chicken in the above mixture and keep aside for at least 2 hours. # Wash rice with water and drain them. # Heat 1 litre of water in a pan on high flame. Add washed rice along with black cardamom, bay leaves, salt and 2tsp of oil. After a boil reduce the flame to low flame. After few minutes you will see the holes in rice, pick rice with tsp to check its readiness. If cooked then switch off the gas or if slightly uncooked then leave for another 2min and then switch off the flame and keep aside. # In another pan warm milk and soak saffron in milk. # Grind ginger, garlic and green chilies with 1 tsp of salt and very little water to make a thick paste. # Roast black pepper, cloves, cinnamon, cumin and cardamom in a pan. Dry and grind them to make fine powder. # Chop onions and fry in oil with 1 tsp of salt till they become golden brown in color. # Remove 1/3 of fried onions and keep aside for garnishing. To the remaining onions add ginger, garlic & chili paste and fry well. Keep on stirring. # Add chopped tomatoes and cook for 2 minutes/ till mixture separates from oil. # Add marinated chicken and cook for 5 minutes. Add the garam masala and mix well. Cover the vessel and cook till chicken is tender.Remove from gas. # Take a thick bottom vessel; apply ghee to the entire inner surface of the vessel. First put one layer of cooked rice then add one layer of chicken masala then again another layer of rice and then another layer of chicken masala and so on. Last layer should be of rice. # Pour saffron soaked in milk all over the rice (from step 5). Spread the fired onions which we kept aside in step 9, over the rice layer. # Cover the lid of vessel tightly so that no steam can escape. Keep on low flame for about 15-20 minutes or till aroma starts spreading from the vessel. # Remove lid and garnish with finely chopped coriander leaves. # Add roasted cashew nuts in 2tsp pure ghee and raisins. # Serve hot with chilled raita and your choice of sauce/chutney. Quote Link to comment Share on other sites More sharing options...
haibara Posted June 15, 2009 Report Share Posted June 15, 2009 Nice Recipe... Thanks Quote Link to comment Share on other sites More sharing options...
COOLDUDE Posted July 2, 2009 Report Share Posted July 2, 2009 Quote Link to comment Share on other sites More sharing options...
athidhi Posted July 3, 2009 Report Share Posted July 3, 2009 will try this weekend along with *&* Quote Link to comment Share on other sites More sharing options...
terrortk Posted July 6, 2009 Report Share Posted July 6, 2009 nenu try chesanu boss...chaala baaga vachindhi... but nenu koncham salt yekkuvavesanu....good one... and master thanks for posting here... Quote Link to comment Share on other sites More sharing options...
RameshNYC Posted July 25, 2009 Report Share Posted July 25, 2009 let me try Quote Link to comment Share on other sites More sharing options...
honty Posted August 6, 2009 Report Share Posted August 6, 2009 i tried boss.. its reallly delicious. I think u people should also try... and for more recipiesclick Quote Link to comment Share on other sites More sharing options...
Julai Posted August 15, 2009 Report Share Posted August 15, 2009 !Q Quote Link to comment Share on other sites More sharing options...
GunturBoy Posted September 5, 2009 Report Share Posted September 5, 2009 its good Quote Link to comment Share on other sites More sharing options...
sunsilk Posted September 5, 2009 Report Share Posted September 5, 2009 will try Quote Link to comment Share on other sites More sharing options...
Deepoos Posted September 7, 2009 Report Share Posted September 7, 2009 cheers12w Quote Link to comment Share on other sites More sharing options...
luice Posted December 4, 2009 Report Share Posted December 4, 2009 *=: Quote Link to comment Share on other sites More sharing options...
NippuRavva Posted December 11, 2009 Report Share Posted December 11, 2009 thanks bhayya...ivval cheskunthamu and will let u knw hw it turned out Quote Link to comment Share on other sites More sharing options...
Adolf Hitler Posted December 31, 2009 Report Share Posted December 31, 2009 *=: Quote Link to comment Share on other sites More sharing options...
Agor75 Posted March 3, 2010 Report Share Posted March 3, 2010 LOL Hang On, Ill go get my recipe- this is my "real thing" recipe. As you can see from the way it reads, its been passed down for generations- and in particular, those that didnt measure.Cook the chicken with a stalk of celery and some onion, salt, and pepper. With water- At least 45 minutes I usually just make stock ahead of time. Remove the chicken.For dumplings:Sift: 18 heaping tablespoons of flour I warned youThen add 1 level tsp salt, 1 slightly heaping tsp baking powder, 1/2 c milk,1/2 cup broth 1 "good" tablespoon solid crisco1 eggMix and knead with fingers until good and dry- quite a bit of flour will be leftRoll out 1/2 of dough at a time. Cut 1/2 inch by 1 inch strips. Dip each piece in flour. Repeat with the other 1/2Once youve removed the chiken, youre going to need 1/2 pan of broth or more- BOILINGAdd dumplings 1/4 of the total 1/2 of a 1/2 is what my recipe saysLet cook for about 2 minstirAdd another 1/4 and pepperRepeat- Cooking two minutes, stirring, adding another 1/4- until youve added them all. From the time you put the first ones in cook 2o minutes or longer. Add 1/2 cup milk and cook at a simmer until tender.Add chicken, if desired. I leave it seperate- Im a dumpling kinda gal Quote Link to comment Share on other sites More sharing options...
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