![]() ![]() Add to the mixture turmeric powder, red chilli powder, crushed coriander and tomato puree. Now add ginger-garlic paste and cook for 2-3 minutes or until its raw smell disappears. Add salt and cook until the onions turn golden brown. Sauté for 1-2 minutes and add sliced onions. In a saucepan, heat oil and ghee and add to it black cardamom pods, cloves, cinnamon stick, green cardamom pods, cumin seeds and bay leaves. Pressure cook for 15-20 minutes and set aside. In a pressure cooker, add three cups of water, a pinch of salt and soaked chickpeas. Cover it with a lid and cook for 25-30 minutes. Drizzle saffron milk and ghee on top and some salt. Season it with remaining fried onions, coriander leaves and mint leaves. Add chopped tomatoes, chicken masala powder and layer it with the cooked rice. Add the marinated chicken pieces and spread it evenly to the surface of the pan. ![]() Now take a heavy-bottomed frying pan and heat oil and ghee. Now add the soaked rice and cook till its 80 per cent done. In a saucepan, add 3-4 cups of water, black cardamom, green cardamom pods, bay leaf, cinnamon stick and salt and bring it to a boil. Marinate the chicken and set aside for 15-20 minutes. In a mixing bowl, add chicken pieces, salt, red chilli powder, turmeric powder, coriander powder, chicken masala powder, ginger-garlic paste, half of the chopped coriander leaves, green chillies, half of the mint leaves and three tablespoons of fried onions. 3 tbsp saffron milk (4-5 strands of saffron soaked in warm milk) ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |