Submitted by :Cibo

Duration : 1 hour

Serve : 5-6

Ingrediants :

Rice 1/2 kg soaked for 20 minutes
Kewra essence
Oil 1 tbsp

For stock:
Chicken 1kg
Fennel seeds 4 tbsp
Coriander seeds 4 tbsp
Onion medium 1 roughly chopped
Garlic cloves 4-5
Water 5 cups
Salt

Spices:
Onion 1 medium sliced
Ginger garlic paste 1tbsp
Cloves 3
Black pepper 3
Green cardamom 2
Yogurt 1/2 cup

Method :

  • Boil chicken with all the above ingredients for about 1 hr on low flame.
  • When chicken is tender, remove from stock and reduce stock by 3-4 cups. Drain and set aside.
  • Heat oil and fry onion till brown. Add ginger garlic paste, black pepper, cloves, cardamom and finally the cooked chicken.
  • Fry all together until chicken turns light golden brown.
  • Remove the chicken again and set aside.
  • Sprinkle a pinch of orange food color and a tbsp of oil over hot chicken and rub together.
  • In the above pan with onions and spices, add yogurt and cook well.
  • Add stock and let it boil.
  • Add soaked rice in boiling stock and cook until all the water dries up.
  • For dum, Add combine chicken with rice, drizzle Kewra essence, sliced ginger and oil over rice, cover and cook in low flame for 10-15 minutes.
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