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By Nazia Mazhar
By Nazia Mazhar

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NGREDIENTS : Chicken ½ kg, rice 2 cups, onion 1 big, ginger-garlic paste 1 tablespoon, sour curd 3-4 tablespoon, coriander leaves ½ bunch, mint leaves ½ bunch, green chilli 2-3 numbers, cumin seeds 1 teaspoon, desiccated coconut ½ cup, turmeric ¼ tea spoon, chat masala 1 teaspoon, a pinch of yellow food colour, garam masala whole ½ teaspoon, refined oil ½ cup and salt according to taste.

METHOD

Put in the coriander leaves, mint leaves, cumin seeds, desiccated coconut, curd and green chilli onto a mixer grinder. Make a fine paste and keep it aside.

Boil rice with salt and garam masala until halfway.

Now, marinate the chicken with the green paste (that you grind earlier), turmeric, chat masala, ginger-garlic paste and salt. Leave it for an hour.

Heat oil in a deep bottomed pan and fry thinly sliced onions until they turn light golden brown. Add the marinated chicken and cook until they become tender and oil begins to secrete.

Put the cooked chicken in a pressure cooker or a pan and layer them over with rice and sprinkle some yellow colour. Cover it and put on steam for 15 minutes.

Remove them from, the cooker / pan and mix gently mix. Serve hot with plain curd or salad.

If you are vegetarian, can try the same recipe with either paneer or soya chunks. They   taste   fantastic.

(Originally from Aligarh, Nazia Mazhar now lives in Jubail balad, Saudi Arabia, with her husband and children. To read all recipes by her click here)

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