Ingredients
Basmati rice, soaked 1½ cups
Boneless chicken, cut into 2-inch pieces 400 grams
Oil 3 tablespoons + for deep-frying
Onions, sliced 4 large
Potatoes, diced 2 large
Garlic paste 1½ teaspoons
Tomatoes, chopped 2 medium
Roasted cumin powder 2 teaspoons
Red chilli powder 2 teaspoons
Turmeric powder ½ teaspoon
Ginger, cut into thin strips 1 inch
Yogurt 1 cup
Salt to taste
Kewra essence a few drops
Garam masala powder 1 tablespoon
Method
- Drain the rice and cook in four cups of water and salt till three-fourth done. Drain.
- Heat the oil in a kadai; add three-fourths of the sliced onions and deep-fry till golden. Drain on absorbent paper.
- Deep-fry the potatoes in the same oil till light brown. Drain on absorbent paper.
- Heat three tablespoons of oil in a deep pan; add the remaining onions and garlic paste and sauté till lightly browned. Add the tomatoes and cook till the oil separates. Add the chicken, roasted cumin powder, chilli powder and turmeric powder, and sauté for five to six minutes. Add enough water to cover the chicken and simmer till three-fourth done.
- Add the potatoes, ginger strips, yogurt and salt and cook for another five minutes.
- Arrange the cooked rice over the chicken pieces. Sprinkle browned onions, kewra essence and garam masala powder over the rice. Cover and cook for twenty minutes over medium heat.
- Serve hot with raita.
By Sanjeev Kapoor – Master Chef, Author, Television Host. Reach him at enquiry@sanjeevkapoor.com
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