- 1.5 kg chicken, cut into pieces
- 2 cups rice, rinse and drain and add 2 tsp of salt
- 1 cup lentils, boiled
- 1 cup frozen peas
- 2 bay leaves
- 2 cinnamon sticks
- 3 star aniseed
- 4 elachi pods (cardamom)
- 4 green chillies, slit into 2
- 3 sprigs of curry leaves
- 2 medium onions sliced (fry 1 onion for garnish and set aside)
- 2 tomatoes, grated
- 2 Tbsp of dry crushed chilli
- 5 sprigs of mint and 5 sprigs of coriander
- 1 Tbsp ginger & garlic
- 8 potatoes, cut into halves
- 5 Tbsp mixed kashmir masala (medium)
- 2 tsp garum masala
- 2 tsp soomph powder (fennel)
- 2 tsp tumeric powder
- 5 Tbsp yogurt
- 1/2 cup oil or ghee
- salt to taste
Combine the following ingredients to form a marinade: mixed masala, soomph powder, garum masala, tumeric powder, ginger, garlic, crushed chilli and 5 tablespoons yogurt. Marinate chicken pieces and leave aside.
Place a large pot on the stove and add oil/ghee. Once the oil is hot, add the following ingredients: onions, curry leave, cinnamon sticks, bay leaves, aniseed, elachi pods, and green chilli. Saute this mix until the onions become translucent and then add tomatoes. Cook for 5 minutes and then add the marinated chicken into the pot and mix. Let it cook for 15 minutes. Then, mix before adding potatoes and salt to taste. Allow to cook for a further 5 minutes.
Then, add rice and 4 to 5 cups of boiling water into pot (rice should be submerged in water). Cover top of pot with foil and place lid on foil. Place pot into the oven at 180 degrees for 1 hour.
Remove to check if rice and potatoes are cooked. Add lentils and peas, mix gently and place pot into oven for a further 20 minutes. Then, remove pot from the oven and drizzle with 250g of melted ghee/butter and garnish with fried onion, coriander and mint.
Serve with raita and carrot salad – combine grated carrots, sliced onions, chillies, cucumber, lettuce and fresh coriander. Season with salt and extra vinegar.
Recipe from Vaneshree Moodaliyar and Family