INGREDIANTS:
STEP 1:
1 Chicken 1/3 pound
2 Mint leaves 11/3
3 Yogurt 0.17 cup
4 Onions 0.17 small
5 Ginger Paste 0.17 tablespoon
6 Garlic Paste 0.17 tablespoon
7 Turmeric (Haldi powder) 0.04 teaspoon
8 Saffron 0.04 teaspoon
9 Salt 0.08 teaspoon
STEP 2:
1 Cinnamon Sticks (flat) 0.17 inch
2 Cardamom 1/2
3 Cloves (Whole) 1
4 Dry Red Chili 1/2 medium
5 Aniseed (Saunf) 0.04 teaspoon
6 Nutmeg small
STEP 3:
1 Basmati Rice 1/2 cup
2 Cinnamon Sticks (flat) 0.17 inch
3 Cardamom 1/3
4 Water 3/4 cup
5 Cashew Nuts 12/3
6 Bay leaves 1/3
7 Onions 0.17 large
8 Green Chilis 0.17 large
9 Butter 0.08 cup
10 Salt to taste
STEPS:
1.Cut the chicken into slightly larger than bite sized pieces. Mix together the first eight ingredients: crushed onion, mint leaves, turmeric, saffron, ginger and garlic pastes, yoghurt, salt and chicken pieces and keep aside for ten minutes. Wash basmati rice, drain and keep aside.
2.Powder cinnamon, cardamom, cloves, dried red chilies, aniseed and nutmeg. Keep aside.
3.Finely chop the large onion, cut the green chili length- wise and keep aside.
4.Heat 2 tablespoons of butter and when butter has melted, add onions (from step 3)and fry until onions are deep brown, remove half of the onions, keep aside. Now add powder from step 2, 2 tablespoons of butter and fry for one minute. Now add marinated chicken and fry until all the marinade liquid has been absorbed and or evaporated. Now add 1.5 cups of warm water, stir, cover and cook until meat is soft and all the liquid has been absorbed.
5.In another deep, non-stick pot, heat remaining butter and when butter has melted add cinnamon, cardamom, bay leaves, cashew nuts and fry until nuts turn light brown. Now add basmati rice, fry for 4 minutes. Then, add sliced green chilli from step 3, water and salt. Bring to boil. Add chicken from step 4, browned onions that were kept aside and dhum (see the instructions). Lower the heat and cook until the liquid is absorbed-about twenty minutes.
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