Description
VERY IMPORTANT:
-
- No need to add Salt, Red chilli, Ginger, Garlic or anything else apart from the ingredients given below. Increase all quantities proportionally for serving more than 6 persons. Follow instructions given below as it is for best results.
- Before cooking, read complete recipe and arrange ingredients and quantities as advised for 5 to 6 servings. For more or less spiciness, increase or reduce the quantity of chicken by 100 to 200gm.
STEPS OF COOKING:
- Make a paste of Mandi masala with ½ cup water and rub it thoroughly on 1½ kg. chicken with bones cut into 8 big pieces.
- In a cooking vessel heat 200ml. oil, add 125gm. diced onions, 4 green chillis, masala meat and fry for 5 minutes. Add 2 liters of water and let it come to boil. Close the lid and cook on low flame till the chicken is tender in about 15-20 minutes. Take chicken pieces out and keep aside. Let the water remain in the vessel for cooking rice in it.
- Wash and soak for 30 minutes 1kg of good quality basmati rice. Now add soaked rice in cooking vessel, add more water if required, add a pinch of saffron and cook rice until it is well cooked. Pour 15gm. ghee uniformly over the cooked rice.
- In a pan heat oil to shallow fry chicken pieces for 3 minutes only (avoid over frying).
- Take rice into serving dish, arrange chicken pieces over it, garnish with coriander leaves and 2 fistful fried onions and serve hot.
