Recipe Cook Time
|:||1 Hour 15 Minutes|
Scrub and wash the rice and soak it in water for about 15 - 20 minutes.
Cut the chicken into even size pieces.
In a bowl add all the marinade ingredients and the coat the chicken pieces well with it. Let it marinate for a while.
In the meanwhile heat some ghee in a pan and add all the spices for the masala.
When the spices turn slightly brown add the onions.
Cook the onions patiently on slow heat to ensure that they do not change their color.
If you think the heat is getting too high to handle put in a little bit of water.
Once the onions are nice and glossy, well cooked and on the verge of changing color add a cup of yogurt.
Add the yellow chilli powder.
Cook on low heat. Now add the chicken.
Then add the saunf powder.
Add some salt and mix well.
Now add water.
Let it cook for a couple of minutes.
Once done, remove form heat and let it cool down.
Once it cools down take the chicken pieces out and strain the gravy over the chicken.
Now add the finishing spices to the 'jhol' (the chicken and liquid). Add the cream to it.
This is the jhol or the infusion in which the rice will be cooked. Keep this aside.
For the Rice:
In a pan heat some water. Add salt and rose water to it.
The moment it comes it a boil put in the rice.
Once the rice is cooked, in another pan heat half of the jhol you made earlier with all the chicken pieces.
Once this jhol comes to a boil add half of the rice to it.
Check the seasoning before adding rice after which you would not be able to adjust it.
Add the rice to the jhol and sprinkle some ginger juliennes and sliced green chillies.
Now add the other half of rice and jhol.
Let it cook on low heat (on dum, in it's own heat) covered with foil.