Guest Author - vandana trivedi

Ingredients:

Basmati rice 300 grams.
Chicken pieces 600 grams.
Toasted cashews- 50 grams (optional)
Whole garam masala (black cardamom pods 4-5, cloves 4-5, cinnamon stick 1/2 inch 2 tbsp) optional

Sliced onions 2 cups
Chopped garlic 2 tbsps
Chopped ginger 2 tbsps
Red chilli powder 3 tsps
Coriander powder 1 tbsps
Turmeric powder 2 tsps
Bay leaves - 2
1 medium chopped tomato
Chopped green coriander 1 tbsps
Plain natural yoghurt 1 cup
Saffron 3-4 strands
Garam masala powder 3 tsps
Milk ½ cup
Cooking oil 4 tbsps
Melted butter 4 tbsp
Ginger grated 1 tbsp
Oil 3 tbsps.
Mint leaves 2 tbsps
Salt to taste


Method:


1. Wash the rice and soak in the water for 1/2 an hour.

2. Mix half of the red chilli powder, chopped ginger and chopped garlic, turmeric powder, 1 tsp. Garam Masala Powder, salt and Yoghurt. Mix well and put chicken pieces in this for an hour.

3. Boil water, add half of the Whole Garam Masala, bay leaves, rice and salt and boil till rice is partially cooked. Drain rice and keep aside.

4. Dissolve saffron in warm milk and keep aside.

5. Heat oil in a heavy bottomed pan. Add 1 cup of sliced onions and fry until light golden brown. Keep aside.

6. Now add remaining half of whole Garam masala in the same pan after few seconds add 1 cup of sliced onions and fry until light golden brown.

6. Then add remaining chopped ginger, chopped garlic, coriander powder, turmeric powder, red chilli powder, 1 tsp. Garam Masala powder and chopped tomatoes. Cook for about 5 minutes. Add marinated chicken and cook till chicken is tender.

7. Now in a deep baking dish arrange alternate layers of chicken and rice. Sprinkle saffron dissolved milk, remaining Garam Masala powder, ginger, mint leaves, golden fried sliced onions and butter in between the layers and on top. Finish with the rice layer topped with saffron and spices.

8. Cover and seal with aluminium foil. Cook in a preheated oven, for 10-12 minutes.

Alternatively you can arrange the chicken and rice in a deep heavy bottomed vessel, cover and cook on low heat for 10-12 minutes.


Serve hot accompanied by cucumber raita.