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Add a photoA delicious Pakistani rice dish which is often reserved for very special occasions.
Ингредиенты
- 3/4 cup oil
- 3 large onions,sliced
- 250 g tomatoes,roughly chopped
- 2 tbsp ginger garlic paste
- 1 kg chicken pieces
- 3 green cardamoms
- 1 large black cardamom
- 5 cloves
- 8 whole black pepper
- 1 inch piece of cinnamon stick
- 1 tbsp cumin seeds
- 2 tbsp red chillies powder
- 2 tbsp coriander powder
- 1 1/2 tbsp salt
- 1 cup yogurt
- 10-12 dried plums
- FOR RICE:
- 1 kg rice
- 1 large cardamom
- 1 inch piece of cinnamon stick
- 3 cloves
- 5 whole black pepper
- salt
- water
- FOR LAYERS:
- 2 tomatoes,cut in round slices
- 1/2 cup mint leaves
- 2-3 tbsp ginger, julienne cut
- 4-5 whole green chillies
- Orange food color
- 1 tsp kewra water
Инструкции
- Heat 1/2 cup oil in a pan.Add onions and fry until brown.Remove from oil.
- Blend tomatoes,yogurt and browned onion to a fine paste in a blender .
- Add ginger garlic paste and chicken pieces to the oil.
- Cook on medium to high heat and fry the chicken until it changes its color.
- Add green cardamoms,large cardamom,cloves,black pepper,cinnamon stick and cumin seeds.
- Pour the blended mixture and mix well.Add red chillies powder,coriander powder and salt.Add dried plums.
- Cook on medium heat until chicken is done and only a little gravy is left. Set aside.
- Soak rice for 30 minutes in enough water to cover; then drain.
- Boil water, add cardamom, cinnamon stick, cloves, black pepper and salt and boil rice till 2/3rd done.
- Drain the water off in a colander. Leave in the colander for a few minute, for all the water to drain out.
- Add half of the remaining 1/4 cup oil in the pan to coat the base.
- Spread 1/3 of the rice in a layer at the base of the pan.Now layer with 1/2 of the chicken.
- Next, layer with half of remaining rice.Place tomato slices,mint leaves,ginger and green chillies on top.
- Now spread remaining chicken as a layer.
- Finish with the remaining rice layered on top.
- Pour remaining oil and orange color dissolved in little water and kewra water(This gives you a few dark orange colored rice grains interspersed in the rest of the rice. It looks very nice when served).
- Cook on a very low flame, with the lid tightly closed. This will take
- 20-30 minutes.
- Serve hot with fresh salad and raita.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 601g | |
| Recipe makes 8 servings | |
| Calories 978 | |
| Calories from Fat 322 | 33% |
| Total Fat 36.34g | 45% |
| Saturated Fat 6.19g | 25% |
| Trans Fat 0.53g | |
| Cholesterol 68mg | 23% |
| Sodium 1398mg | 58% |
| Potassium 995mg | 28% |
| Total Carbs 134.4g | 36% |
| Dietary Fiber 7.2g | 24% |
| Sugars 25.72g | 17% |
| Protein 29.05g | 46% |
