Ingredients:
Prepare Mongphali Chicken Korma:
-Mongphali (Peanuts) roasted ½ Cup
-Cooking oil 1/3 Cup
-Hari elaichi (Green cardamom) 3-4
-Badi elaichi (Black cardamom) 1
-Darchini (Cinnamon sticks) 2
-Sabut kali mirch (Black peppercorns) ½ tsp
-Laung (Cloves) 3-4
-Kala zeera (Caraway seeds) ½ tsp
-Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
-Chicken mix boti 1 kg
-Tez patta (Bay leaves) 2
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Haldi powder (Turmeric powder) ½ tsp
-Namak (Salt) 1 tsp or to taste
-Dhania powder (Coriander powder) 1 tsp
-Kashmiri lal mirch powder (Kashmiri red chilli powder) 1 tsp
-Dahi (Yogurt) whisked 1 & ½ Cup
-Jaifil powder (Nutmeg powder) ¼ tsp
-Javitri powder (Mace powder) ¼ tsp
-Elaichi powder (Cardamom powder) ¼ tsp
-Garam masala powder ¼ tsp
-Pyaz (Onion) fried 1 Cup
-Water 1 Cup
-Hari mirch (Green chillies) whole 4-5
-Hara dhania (fresh coriander) chopped
-Podina (Mint leaves) chopped
-Adrak (Ginger) julienne
Prepare Bhagaray Chawal:
-Ghee (Clarified butter) ¼ Cup
-Pyaz (Onion) sliced 1 medium
-Hari elaichi (Green cardamom) 3-4
-Sabut kali mirch (Black peppercorns) ½ tsp
-Badi elaichi (Black cardamom) 1
-Zeera (Cumin seeds) 1 tsp
-Tez patta (Bay leaf) 1
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Hari mirch (Green chillies) 5-6
-Sabut dhania (Coriander seeds) roasted & crushed 1 tsp
-Chicken cube 1
-Chawal (Rice) Sella 500g (soaked for 30 minutes)
-Water 3 Cups
-Namak (Salt) ½ tbs or to taste
-Hara dhania (Fresh coriander) handful
-Podina (Mint leaves) handful
Directions:
Prepare Moongphali Chicken Korma:
-In a spice mill,add peanuts,grind well & set aside.
-In a pot,add cooking oil,green cardamom,black cardamom,cinnamon sticks,black peppercorns cloves,caraway seeds & mix well.
-Add ginger garlic paste & mix well.
-Add chicken & mix well until it changes color.
-Add bay leaves,red chilli powder,turmeric powder,salt,coriander powder,Kashmiri red chilli powder, mix well & cook for 3-4 minutes.
-Add yogurt,nutmeg powder,mace powder,cardamom powder,garam masala powder,peanuts paste,fried onion (crush with hand),mix well & cook on medium flame until oil separates (12-15 minutes).
-Add water,mix well & cook for a minute,cover & cook on low flame for 6-8 minutes.
-Add green chillies,fresh coriander,mint leaves,cover & simmer on low flame for 2 minutes.
Prepare Bhagray Chawal:
-In a pot,add clarified butter& let it melt.
-Add onion & fry until light golden.
-Add green cardamom,black peppercorns,black cardamom,cumin seeds,bay leaf & mix well.
-Add ginger garlic paste,green chillies,coriander seeds,chicken cube,mix well & cook for 2 minutes.
-Add soaked rice,water & mix well.
-Add salt,fresh coriander,mint leaves,mix well & bring it to boil,cover & cook on medium flame for 4-5 minutes then steam cook on low flame for 12-15 minutes.
-Garnish with ginger & serve with bhagaray chawal.
Ajza:
Prepare Mongphali Chicken Korma:
-Mongphali (Peanuts) roasted ½ Cup
-Cooking oil 1/3 Cup
-Hari elaichi (Green cardamom) 3-4
-Badi elaichi (Black cardamom) 1
-Darchini (Cinnamon sticks) 2
-Sabut kali mirch (Black peppercorns) ½ tsp
-Laung (Cloves) 3-4
-Kala zeera (Caraway seeds) ½ tsp
-Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
-Chicken mix boti 1 kg
-Tez patta (Bay leaves) 2
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Haldi powder (Turmeric powder) ½ tsp
-Namak (Salt) 1 tsp or to taste
-Dhania powder (Coriander powder) 1 tsp
-Kashmiri lal mirch powder (Kashmiri red chilli powder) 1 tsp
-Dahi (Yogurt) whisked 1 & ½ Cup
-Jaifil powder (Nutmeg powder) ¼ tsp
-Javitri powder (Mace powder) ¼ tsp
-Elaichi powder (Cardamom powder) ¼ tsp
-Garam masala powder ¼ tsp
-Pyaz (Onion) fried 1 Cup
-Water 1 Cup
-Hari mirch (Green chillies) whole 4-5
-Hara dhania (fresh coriander) chopped
-Podina (Mint leaves) chopped
-Adrak (Ginger) julienne
Prepare Bhagaray Chawal:
-Ghee (Clarified butter) ¼ Cup
-Pyaz (Onion) sliced 1 medium
-Hari elaichi (Green cardamom) 3-4
-Sabut kali mirch (Black peppercorns) ½ tsp
-Badi elaichi (Black cardamom) 1
-Zeera (Cumin seeds) 1 tsp
-Tez patta (Bay leaf) 1
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Hari mirch (Green chillies) 5-6
-Sabut dhania (Coriander seeds) roasted & crushed 1 tsp
-Chicken cube 1
-Chawal (Rice) Sella 500g (soaked for 30 minutes)
-Water 3 Cups
-Namak (Salt) ½ tbs or to taste
-Hara dhania (Fresh coriander) handful
-Podina (Mint leaves) handful
Directions:
Prepare Moongphali Chicken Korma:
-Spice mill mein mongphali dal ker ache tarhan grind ker lein & side per rakh dein.
-Pot mein cooking oil,hari elaichi,badi elaichi,darchini,sabut kali mirch,laung aur kala zeera dal ker ache tarhan mix ker lein.
-Adrak lehsan paste dal ker ache tarhan mix ker lein.
-Chicken dal dein aur rang tabdeel hunay tak ache tarhan mix ker lein.
-Tez patta,lal mirch powder,haldi powder,namak,dhania powder aur Kashmiri lal mirch powder dal ker ache tarhan mix ker lein aur 3-4 minutes kliya paka lein.
-Dahi,jaifil powder,javitri powder,garam masala powder,mongphali paste aur fried pyaz (crush with hand) dal ker ache tarhan mix karein aur darmiyani ancch per oil alag ho janay tak paka lein (12-15 minutes).
-Pani dal ker ache tarhan mix karein aur ek minute kliya paka lein aur dhak ker halki ancch per 6-8 miutes kliya paka lein.
-Hari mirch,hara dhania aur podina dal ker dhak dein aur halki ancch per 2 minute kliya dum per rakh dein.
Prepare Bhagray Chawal:
-Pot mein ghee dal ker melt ker lein.
-Pyaz dal dein aur light golden ho janay tak fry ker lein.
-Hari elaichi,sabut kali mirch,badi elaichi,zeera aur tez patta dal ker ache tarhan mix ker lein.
-Adrak lehsan paste,hari mirchein,sabut dhania aur chicken cube dal ker ache tarhan mix karein aur 2 minute kliya paka lein.
-Soaked chawal dal ker ache tarhan mix ker lein.
-Namak,hara dhania aur podina dal ker ache tarhan mix karein aur ubal anay ka bad dhak dein aur darmiyani ancch per 4-5 minutes kliya paka lein phir halki ancch per 12-15 minutes kliya steam cook ker lein.
-Adrak sa garnish ker lein aur bhagaray chawal ka saath serve karein!
