Spicy rice with chicken and herbs
From fariha 15 years ago
- 30 minutes to make
- Serves 4
This dish is inspired from traditional chicken pilauf and biryani. Fresh herbs and kewra essence give it a very intereting and fresh twist. you can add rose water instead of kewra if unable to get it,though its easily available in asian/indian stores.
Ingredients
- 1/2 kg chicken,with bones,small pieces shopping list
- salt per taste shopping list
- 1/2tsp red chilli powder shopping list
- 1/2 tsp red chilli flakes shopping list
- 1 tsp black pepper powder shopping list
- 1tbsp ginger,garlic paste shopping list
- 1/2 tsp chinese salt(monosodium glutamate) shopping list
- 1/2 cup yogurt shopping list
- 1 tbsp whole garam masala(cloves,cumin seeds,black cardamon,bay leaves) shopping list
- 4 large tomatoes chopped shopping list
- 1/2 bunch fresh cilantro chopped shopping list
- 1/2 bunch fresh mint chopped shopping list
- 3 jalapeno peppers chopped shopping list
- 1 tsp cumin powder shopping list
- 1 cup cookin oil shopping list
- FOR rice shopping list
- 1/2 kg long grain rice preferrably basmati rice shopping list
- 2 pieces cinnamon sticks shopping list
- 1 tsp salt shopping list
- a pinch yellow food color shopping list
- 1/2 cup milk shopping list
- 1 tbsp kewra essence/rose water shopping list
- 1/4 cup almonds(slivered) shopping list
- 1/4 cup golden raisins/sultanas shopping list
How to make it
- wash thoroughly the chicken. Add yogurt,salt,red chilli flakes and powder,black pepper powder,chinese salt,ginger garlic paste in the chicken. mix well, cover and refregerate for 1 hour.
- wash the rice under cold running water. set aside.
- In a pot, bring around 8 cups of water to rolling boil. add salt, rice and cinnamon sticks. cook till the rice are 3/4 tender. Drain them and set aside. Remove the cinnamon sticks.
- In a non-stick pan, cook the chicken along with the merinade, till all the water is absorbed.
- In an another pan, heat oil, add whole garam masala, after a minute, add chopped tomatoes, cilantro, mint, jalapeno peppers, cumin powder. cook till the tomatoes are soft(about 7-10 mins)
- In it, add chicken and cook till chicken in completely cooked (about 10 more mins).
- In a seperate heavy based pot, make a layer of half of the rice, then all of the chicken mixture and remaining half of the rice.
- On the top, sprinkle kewra essence or rose water, Almonds, golden raisins and the mixture of food color in milk.
- Put the lid on and let it cook on a low flame for about 8 minutes.
- Fluff with slotted spoon in the end and Serve hot with raita and mint chutney.
People Who Like This Dish 1
- bluewaterandsand GAFFNEY, SC
- donman Hammond, LA
- fariha Memphis, TN
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The Rating
Reviewed by 2 people-
Sounds really good :)
donman
in Hammond loved it
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Looks fantastic!
bluewaterandsand
in GAFFNEY loved it
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