Ingredients
Basmati rice,soaked 1 1/2 Cups
Chicken,cut into small pieces 500 Grams
Chicken kheema
100 Grams
Salt To taste
Turmeric powder 1 Teaspoon
Red chilli powder 1 Teaspoon
Garam masala powder 1 Teaspoon
Garlic paste 1 Tablespoon
Ginger paste 1 Tablespoon
Yogurt 1 Cup
Mustard oil 2 Tablespoons
Oil 4 Tablespoons
Cumin seeds 1 Teaspoon
Cinnamon 1 Inch stick
Black cardamoms 2
Green cardamoms 5
Cloves 6
Onions,sliced 3 Medium
Potato,cut 1 Large
Green chillies,chopped 4
Fresh mint leaves,chopped 2 Tablespoons
Saffron (kesar), 8-10 Strands
Method
Add salt, turmeric powder, red chilli powder, garam masala powder, garlic paste and ginger paste to the chicken and mix. Add yogurt and mustard oil and mix and leave to marinate.
Heat oil in a deep non-stick pan. Add cumin seeds, cinnamon, black cardamoms, green cardamoms, cloves and onions and sauté. Add chicken kheema and stir and continue to sauté. Break the kheema lumps with the ladle as you sauté.
Add potato and sauté on high heat for a couple of minutes. Add salt, green chillies and chicken and stir well. Add mint leaves and rice and stir to mix well.
Add three cups of water and mix. When the mixture comes to a boil, reduce heat and add saffron milk. Cover and cook till both the rice and chicken are cooked, and serve.
Heat oil in a deep non-stick pan. Add cumin seeds, cinnamon, black cardamoms, green cardamoms, cloves and onions and sauté. Add chicken kheema and stir and continue to sauté. Break the kheema lumps with the ladle as you sauté.
Add potato and sauté on high heat for a couple of minutes. Add salt, green chillies and chicken and stir well. Add mint leaves and rice and stir to mix well.
Add three cups of water and mix. When the mixture comes to a boil, reduce heat and add saffron milk. Cover and cook till both the rice and chicken are cooked, and serve.
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