Ingredients
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1 1/2 lbs boneless chicken
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1 1/2 cups uncooked basmati rice, soaked
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1 teaspoon cayenne pepper (to taste)
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salt, to taste
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2 tablespoons ginger paste
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2 tablespoons garlic paste
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4 tablespoons oil
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1 teaspoon cumin seed
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2 bay leaves
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3 medium tomatoes, chopped
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1/2 cup yogurt
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3 cups chicken stock
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fresh cilantro, a few sprigs
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2 medium onions, sliced
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6 -8 cloves
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2 inches cinnamon sticks
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6 -8 green cardamoms
Instructions
- Cut chicken into 1 inch pieces and place in a bowl.
- Add 1/2 tsp cayenne, salt, half the ginger paste, half the garlic paste and mix. Marinate for fifteen to twenty minutes.
- Heat oil in a pan, add cumin seeds, cloves, green cardamoms, bay leaves and cinnamon. Sauté till fragrant.
- Add onions and sauté until lightly browned.
- Add the remaining ginger paste, garlic paste and cayenne. Stir and sauté for two minutes.
- Add tomatoes, salt, yogurt and continue to sauté for two minutes.
- Add rice, marinated chicken pieces and cilantro and mix well.
- Add chicken stock (or vegetable stock) and bring it to a boil.
- Cover, reduce heat and let it cook till both the chicken and rice are done.
- Serve hot.