Wednesday, May 20, 2009


Chicken -½kg
Onion -1
Tomato -1
Green chilly -4
Ginger -1 inch piece
Garlic -4cloves
Curd -3tsp
Turmeric powder -½tsp
Pepper powder -1tsp
Fennel seeds(perumjeerakam)-1tsp
Cashew nuts -6(making a fine paste)
Limejuice - 1tsp

Coriander leaves -a handful (chopped)
Mint leaves - a handful (chopped)
Curry leaves - a handful (chopped
Garam masala -1tsp (cinnamon, cloves, cardamom, nutmeg
, star anise , bay leaf, mace)
Butter -½cup
For rice
Basmati rice -2cups soak the rice in water at least 30minutes

Cinnamon -2sticks
Cardamom -1
Cloves -4
Bay leaf -1
Lemon juice -1tsp
Salt -to taste
Saffron -a pinch dissolved in 2tsp milk
For garnishing
Finely sliced onions -1
Cashew nuts - a handful
Raisins - a handful

Preparation( masala)
Clean the chicken cut in to medium sized pieces.
The chicken is marinated with ginger- garlic- green chilly –paste ,curd ,turmeric powder ,fennel powder ,cashew paste ,lime juice &salt for atleast 2 hours

Heat half portion of butter or ghee in a heavy bottom pan. fry the garnished portion of onion ,cashew nuts &raisins
Heat up the remaining butter and add sliced onions, it becomes translucent add chopped tomatoes ,marinated chicken ,garam masala, Coriander leaves , Mint leaves & Curry leaves

When the gravy become concentrate ,remove from fire.

Add remaining butter and fry all spices and add drained rice and fry for 5minutes.Add 2 cups of water, lemon juice and salt, Cook till the water is fully absorbed. Finally the saffron milk is sprinkled over the rice.

Pre-heat the oven in 200 degrees
In an oven proof dish ,spread half the masala and place half of the rice over it. spread the remaining masala and top with the rice.
Pour 2tbs of ghee on the top of it and sprinkle fried onions ,cashew nuts &raisins
Close the dish and bake it in a preheated oven for 25 minutes
serve with salad

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