| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
India acces, Non veg |
1 |
servings |
INGREDIENTS
| 1 |
kg |
Chicken cut into 6 to 8 good pieces |
| 2 |
c |
Chicken stock prepared from balance |
|
|
; spices |
| 1/2 |
ts |
Pepper salt |
| 6 |
tb |
Ghee or oil |
| 1 |
|
Capsicum sliced |
| 3 |
|
Onions; chopped fine |
| 3 |
|
Cloves garlic; crushed |
| 2 |
|
Bay leaves |
| 1/2 |
ts |
Chilli powder |
| 1/2 |
ts |
Powdered saffron |
| 2 |
c |
Good quality rice |
| 250 |
g |
Green peas. |
INSTRUCTIONS
Wash and dry chicken pieces. Rub them with pepper and salt and keep it
aside for 10 minutes.
Heat ghee in a thick pan and fry chicken over gentle heat in two
batches turning them once. Fry until lightly and evenly browned.
Remove the pieces and keep aside.
Now in the same ghee, fry onion, garlic, capsicum and bay leaves,
saute until onion softens. Add rice with salt and fry, stirring
continuously, until lightly browned. Add tomato purree, chicken broth
and saffron. Place chicken pieces over this mixture and bring it to a
gentle boil. Cover lightly and cook.
If possible, then bake it in an oven of 350 degree F for 1 hour.
Remove it from oven, uncover, sprinkle a little water and put in
peas. Cover and bake for 20 minutes more until peas are cooked and no
moisture is left. Wait awhile before serving.
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