Prep Time : 25 mins
Cooking Time : 50 mins
Serve : 2
INGREDIENTS
Chicken pieces - 500 gms
Basmati rice - 1 cup
Thinly sliced onion - 2
Ginger garlic paste - 1 tbsp
Black cardamom - 1
Green cardamom - 1
Whole black pepper - 2 - 3
Cloves - 2 - 3
Curd - 2 tbsp
Mace - 1 inch
Cinnamon - 1 inch stick
Cumin seeds - 1/4 tsp
Clarified butter - 2 tbsp
Clarified butter - 3 tbsp
Salt - to taste
Saffron - few strands
Milk - 1/2 cup
Red chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
METHOD
Wash and soak rice for half an hour.
Strain and spread in the plate..
Heat clarified butter in a pan add sliced onion and saute for 3 - 4 mins.
Add chicken pieces and mix it well.
Add ginger garlic paste,red chilly powder,turmeric powder, and salt and mix it well.
Add curd and mix well cover it and cook for five mins.
Turn off the flame and add milk and mix well
Wash the basmati rice and cook in a rice cooker with cumin seeds,green chilly,one tsp clarified butter and two cup of water cook for ten mins.
Strain the curry of chicken and reserve the 1/2 bowl rogan
Now take a pan add chicken pieces and curry and also add the boiled rice and add rogan and soak saffron in half cup of hot milk and add on the rice cover it and cook for five mins.turn off the flame.
Now take a pan add chicken pieces and curry and also add the boiled rice and add rogan and soak saffron in half cup of hot milk and add on the rice cover it and cook for five mins.turn off the flame.
Serve hot.
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