Ingerdients:
For Marination:
chicken boneless 1 kg (cut in cubes)
cream 1 cup
thick yogurt 1 cup
National ginger & garlic paste 2 tbsp
green chilli 15 (grind to paste)
National red chilli powder 1 tsp
crushed black pepper 1 tsp
National salt 1 & 1/2 tsp
National cumin seeds 1 & 1/2 tbsp (dry roasted & crush
National Biryani Masala
coal 1 piece to smoke the curry
For Curry:
tomatoes 6 medium (grinned to a paste)
oil 1/2 cup
For Rice:
rice 750g (boiled 80% with salt 2 tbsp)
butter 60g
green cardamom 4
National cumin seeds 1 tsp
bullet green chilli 4 (sliced)
fresh mint leaves 1 small bunch
kewra water 1 tbsp
yellow food colour 1/4 tsp
Recipe:
marinate the chicken with the ingredients under marination, mix well cover and leave it for 1 hour.
heat oil add the tomato paste and fry till the liquid dries, on high flame.
add the marinated chicken mix wait for a boil on high flame then cover and cook on medium to high flame till the chicken is tender and oil comes on the surface.
heat the coal place it in a metal bowl, spoon in oil on the coal, cover till the smoke settles.
mix boiled rice with kewra water and colour, mix it.
In a large pot melt butter, green cardamom, cumin seeds fry on high flame for 1 minute, then add green chilli.
now add the rice and mix it in the butter.in a large pot add the curry top it with rice, mint leaves, cover with lid first 5 minutes on high flame, then simmer for 5 to 8 minutes on low flame.
mix and serve with mint chutney.
