Ingredients:
- Adrak (Ginger) 1 inch piece
- Lehsan (Garlic) 12-15 cloves
- Hari mirch (Green chillies) 2
- Zeera (Cumin seeds) ½ tbs
- Laung (Cloves) 3-4
- Hari elaichi (Green Cardamom) 2-3
- Sabut dhania (Coriander seeds) ½ tbs
- Saunf (Fennel seeds) ½ tbs
- Jaifil (Nutmeg) 2 small pieces
- Javitri (Mace) 2 blades
- Badi elaichi (Black cardamom) 1
- Water 2-3 tbs or as required
- Cooking oil ½ Cup
- Zeera (Cumin seeds) ½ tbs
- Sabut kali mirch (Black peppercorns) ½ tsp
- Laung (Cloves) 2-3
- Badi elaichi (Black cardamom) 1
- Hari elaichi (Green cardamom) 2-3
- Tez paat (Bay leaves) 2
- Chicken 600g
- Pyaz (Onion) sliced 1 medium
- Kali mirch powder (Black pepper powder) 1 tsp
- Namak (Salt) ½ tbs or to taste
- Chicken stock cube 1
- Dahi (Yogurt) ½ Cup
- Hari mirch (Green chillies) 4-5
- Podina (Mint leaves) chopped 1 tbs
- Hara dhania (Fresh coriander) chopped 1 tbs
- Water 500 ml
- Chawal (Rice) 500g (soaked for 20 minutes)
- Pyaz (Onion) fried
Directions:
In a spice mixer,add ginger,garlic,green chillies,cumin seeds,cloves,green cardamom,coriander seeds, fennel seeds,nutmeg,mace,black cardamom,water and blend well to make paste & set aside.
In a pot,add cooking oil,cumin seeds,black peppercorns,cloves,black cardamom,green cardamom,bay leaves and mix well.
Add chicken and mix well until it changes color.
Add onion and mix well.
Now add ground paste,black pepper powder,salt,chicken stock cube,mix well and cook for 8-10 minutes,cover and cook on low flame for 4-5 minutes.
Add yogurt and mix well for 2-3 minutes.
Add green chillies,mint leaves,fresh coriander and mix well.
Add water,mix well and bring it to boil,cover and cook on low flame for 4-5 minutes.
Add rice,mix well and cook on medium high flame until water is reduced (4-5 minutes),cover & steam cook on low flame for 8-10 minutes.
Garnish with fried onion & serve!
Azja:
- Adrak (Ginger) 1 inch piece
- Lehsan (Garlic) 12-15 cloves
- Hari mirch (Green chillies) 2
- Zeera (Cumin seeds) ½ tbs
- Laung (Cloves) 3-4
- Hari elaichi (Green Cardamom) 2-3
- Sabut dhania (Coriander seeds) ½ tbs
- Saunf (Fennel seeds) ½ tbs
- Jaifil (Nutmeg) 2 small pieces
- Javitri (Mace) 2 blades
- Badi elaichi (Black cardamom) 1
- Water 2-3 tbs or as required
- Cooking oil ½ Cup
- Zeera (Cumin seeds) ½ tbs
- Sabut kali mirch (Black peppercorns) ½ tsp
- Laung (Cloves) 2-3
- Badi elaichi (Black cardamom) 1
- Hari elaichi (Green cardamom) 2-3
- Tez paat (Bay leaves) 2
- Chicken 600g
- Pyaz (Onion) sliced 1 medium
- Kali mirch powder (Black pepper powder) 1 tsp
- Namak (Salt) ½ tbs or to taste
- Chicken stock cube 1
- Dahi (Yogurt) ½ Cup
- Hari mirch (Green chillies) 4-5
- Podina (Mint leaves) chopped 1 tbs
- Hara dhania (Fresh coriander) chopped 1 tbs
- Water 500 ml
- Chawal (Rice) 500g (soaked for 20 minutes)
- Pyaz (Onion) fried
Directions:
Spice mixer mein adrak,lehsan,hari mirchein,zeera,laung,hari elaichi,sabut dhania,saunf,jaifil,javatri, badi elaichi aur pani dal dein aur blend ker ka paste tayyar ker lein & side per rakh dein.
Pot mein cooking oil,zeera,sabut kali mirch,laung,badi elaichi,hari elaichi aur tez paat dal ker ache tarhan mix karein.
Chicken dal ker rang tabdeel hunay tak ache tarhan mix ker lein.
Pyaz dal ker ache tarhan mix karein.
Ab ground paste,kali mirch powder,namak aur chicken stock cube dal ker ache tarhan mix karein aur 8-10 minutes kliya paka lein,dhak dein aur halki ancch per 4-5 minutes kliya paka lein.
Dahi dal ker 2-3 minutes kliya ache tarhan mix ker lein.
Hari mirch,podina aur hara dhania dal ker ache tarhan mix karein.
Pani dal ker mix karein aur ubal anay ka bad dhak dein aur halki ancch per 4-5 minutes kliya paka lein.
Chawal dal ker mix karein aur darmiyani tez ancch per pani reduce ho janay tak paka lein (4-5 minutes), dhak dein aur halki ancch per 8-10 minutes kliya steam cook ker lein.
Fried pyaz sa garnish ker ka serve karein!
