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2 chicken cut into 8 pieces
4 1/2 cups rice
1 container yogurt
1 bunch -small- coriander finely diced
Bunch of mint finely diced
1 medium onion diced very fine
1 large tomato shredded
1 large garlic purée
1 medium ginger peeled and shredded
2 tbs cardamom only -shell removed-
1 tsp cumin
1 tsp beryani spice
1 tsp turmeric
1/2 tsp curry powder
1 tsp black pepper
Punch of cinnamon
4 curry leaves
4 bay leaves
1 cup fried onion
Saffron
1 cup oil
In a large bowl marinate chicken in a sauce made of yogurt, 1/2 cup oil, onion, tomato, garlic, half coriander mint, cumin, beryani spice, cardamom seeds, curry, black pepper, salt, turmeric, and ginger.
Boil rice in too much water, salt, remaining parsley and whole cardamom until cooked but still hard. Strain.
Put some oil in the base of a large pot, add all chicken with sauce, layer rice on top of chicken in 3 layers between each layer add oil, little salt, parsley and fried onion.
Cook in high heat until you hear chicken sizzle, make heat very low and cook for about 45 minutes or until chicken cooked.
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1st Keep
 hana_mn
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