INGREDIENTS

  • 500 gm Arete basmati rice
  • 6-7 chicken thighs
  • 2 teaspoon cumin seeds
  • 2 teaspoon coriander powder
  • 3-4 pods of green cardamom
  • 3-4 sticks of cinnamon
  • 2 teaspoon mace
  • Few black pepper corns
  • 5-6 cloves of chopped garlic
  • 5-6 raisins
  • 1 cup yogurt
  • 2 tablespoon desi ghee
  • 1 cup sliced onion
  • 2 teaspoon coriander seed powder
  • 1 teaspoon red chilli powder
  • 1 finely sliced ginger
  • Cooking oil
  • Salt to taste and water

Directions

  • Take 500 gram Arete basmati rice, wash it and soak it in some water for around 20 minutes.
  • Cut 6-7 chicken thigh pieces into even size smaller pieces. Wash these pieces properly and drain the excess water.
  • Add 1 teaspoon red chilli powder, 1 teaspoon turmeric powder, 3 teaspoon coriander seed powder, 1 teaspoon black pepper powder and salt in 1 cup of yogurt.
  • Whisk the yogurt nicely, keep it aside.
  • In a pan, heat 2 tablespoon desi ghee, 4-5 cloves of chopped garlic, 5-6 cloves, 1 cup sliced onions and sauté the mixture.
  • Add the finely chopped ginger, 5-6 chopped green chillies to it and sauté.
  • Add the whisked yogurt mixture and again sauté.
  • Cook it for around 2 minutes until specs of fat appear. Add the chicken pieces after that. Add some salt too.
  • Again cook for 1 minute, add 2 cups water and leave it to boil. As the rice will be cooked in the water, add enough water.
  • Let the mixture simmer for a few minutes.
  • Once the chicken is cooked, add the rice to it and allow it to cook further.
  • Stir the rice gently to make sure the fragile basmati rice doesn’t break.
  • Your dish is ready. Serve hot with appropriate garnishing.