INGREDIENTS :
Basmati rice – 1 cup
Onion – 2
Ginger garlic paste – 1 tsp
Ghee as required
Salt to taste
Dry roast and grind : (Mandi masala)
Coriander seeds – 1 1/2 tsp
Cloves – 4
Cardamom – 2
Pepper– 1/2 tsp
Cinnamon - 2
Cumin seeds –1/2 tsp
Heat a pan and dry roast all the ingredients in low flame until the aroma rules out. Allow it to cool and grind them along with ginger and garlic to a fine paste.
To marinate Chicken :
Chicken (Chopped as big pieces) – 1 kg (I used chicken thighs)
Mandi masala– 2 tbsp
Chilli powder – 1 1/2 tsp
Salt to taste
Lemon juice – 1 tsp
Spray little oil and marinate the chicken for 2 hours.
METHOD OF PREPARATION :
- Heat a heavy pan. Add 2 tbsp of ghee. Once hot, cinnamon, cloves, annasi, cardamom, bay leaf, thin-sliced onions and finely chopped garlic clove. Saute it until golden brown.
2. Now add the blended masala, with chilli powder and salt.
3. Add in the chicken with 1/4 cup of water. Cover with a lid and cook for 5 minutes. Let the flavour of chicken just blend with the masala.
4. Then remove the chicken carefully and fry it in a separate pan. Get it roasted well. You can either shallow or deep fry the chicken.
5. Meanwhile, add 3/4 cup of water to the remaining masala. Add rice and cook till half cooked.
6. Once the chicken gets fried, add the chicken pieces in the cooking rice. Slowly mix it well so that the chicken is covered with a layer of rice. Cook till done and switch off the flame and leave it in dum. Garnish it with fried onions. Serve hot with Raitha after 20 minutes.
