| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Lao |
Femina, Meat, Femina2 |
4 |
servings |
INGREDIENTS
| 2 1/2 |
c |
Rice; washed and soaked |
|
|
; for 45 minutes (500 |
|
|
; g) |
| 5 |
|
Green cardamom |
| 5 |
|
Cloves |
| 2 |
|
Sticks cinnamon; (5 cm) |
|
|
Salt to taste |
| 1 |
c |
Milk; (240 ml) |
| 1/4 |
c |
Ghee; (50 g) |
| 16 |
|
Chicken drumsticks |
| 1 1/2 |
c |
Curd; beaten (360 ml) |
| 2 1/2 |
ts |
Ginger paste; (12 g) |
| 2 |
ts |
Garlic paste; (10 g) |
| 8 |
|
Green cardamom |
| 5 |
|
Cloves |
| 2 |
|
Sticks cinnamon; (5 cm) |
| 2 |
|
Green chillies; slit lengthways |
| 2 |
ts |
Lemon juice; (10 ml) |
|
|
Salt to taste |
| 1/4 |
c |
Ghee; (50 g) |
| 3 |
tb |
Almond paste; (45 ml) |
| 3 |
tb |
Mawa; crumbled (45 g) |
INSTRUCTIONS
FOR THE CHICKEN
To prepare the chicken drumsticks: ADD all the ingredients, except almond
paste and mawa, to the curd and mix well. Apply the paste to the chicken
drumsticks till they are evenly coated. Transfer the drumsticks along with
the marinade to a pan and bring to a boil. Lower the heat and simmer,
stirring occasionally and very carefully, until the curd is absorbed,
ensuring the chicken does not break nor get coloured. Add the almond paste
and mawa, and stir quickly to incorporate. Remove from heat and keep aside.
Boil 1.5 litres water in a pan. Add cardamom, cloves, cinnamon and salt.
Stir well, add rice and bring to a boil. Continue to boil, stirring
occasionally, until the rice is three-fourths cooked. Drain and keep aside.
Preheat the oven to 300o F. Arrange the chicken in a pan, spread the
partially cooked rice on top, pour the ghee and milk over it. Cover with a
lid, seal with atta (wholewheat) dough and cook in the preheated oven for
30 minutes.
Break the seal and serve from the pan itself with dahi ki chutney.
Converted by MC_Buster.
NOTES : A different chicken biryani
Converted by MM_Buster v2.0l.
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