Preparation of Stock :
1 kg chicken with skin cut in 4 pieces, I've used 6 leg pieces.
1 onion peeled
1 carrot peeled and roughly chopped
4 cardamoms
1 inch cinnamon stick
1 bay leaf
6-8 black pepper corns
2 tbsp tomato puree
1 small tomato rougly chopped
Salt to taste
2 litre water.
Method:
Simmer for 20 to 25 minutes.
Discard all vegetables and garam masala. Reserve stock and chicken separately.
Chicken Marniation:
Marinate the same chicken preferably overnight with
4 to 6 tbsp tomato puree
1 tsp Cumin powder
1/2 tsp cinnamon powder
1/2 tsp Cardamom powder
1/2 Black pepper powder
1 tsp Paprika
Red chilli powder to taste
Salt to taste
A few strands of saffron dissolved in water
Coat chicken well and drizzle with oil.
Shallow fry this chicken on both sides to give color.
Keep aside
Preparation of Rice:
Soak 750 gms basmati rice
In a pan heat oil add
1 chopped onion
8 cloves chopped garlic
1/2 tsp cumin powder
1/2 tsp cardamom powder
1/2 tsp cinnamon powder
Red chilli powder to taste
Sauté and add
2 to 3 whole green chillies
Stock prepared previously
Check seasoning and adjust
Add 2 dried lemons and 4 tbsp tomato puree.
When boiling add soaked rice and cook till rice is done 80 % and water dries.
Method:
Top with chicken pieces and put on dum for 15 minutes.
Garnish with shallow fried almonds and raisins.
Serve with tomato chutney
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