Producer: Priyanka Das Editor: Aparna Singh
- Boneless Chicken - 500 gms - Basmati Rice - 375-400 gms - Star Anise - 2 - Whole Black Peppercorns - 20 - Bay Leaves - 2 - Coriander Powder - 2 tsp - Fennel Powder -1 tsp - Garam Masala Powder - 1 tsp - Onions sliced - 2 medium (150 gms) - Green Chillies, slit - 4 - Ginger Garlic Paste - 2.5 tsp - Coriander Leaves, chopped - 4 tbsp + 1 tbsp for garnish - Mint Leaves, chopped - 3 tbsp - Salt - 1 tsp + 1 tsp in rice - Refined Oil - 3-4 tbsp - Butter -1 tbsp - Fresh Cream - 3 tbsp - Hot Water - 650 ml
Ingredients
Now add the chicken pieces and fry on high heat for 4-5 mins till the chicken pieces are browned. Add the ginger-garlic paste and mix & fry on low heat for 3 mins.
Now add the coriander powder, fennel powder, garam masala powder and 1 tsp salt. Mix and fry on medium heat for 2-3 mins till the chicken pieces are browned & coated with the masala.
Now lower heat and add the fresh cream. Mix and cook on low heat for 2-3 mins till it’s cooked and oil separates. Now add the hot water and give a mix.
Keep the heat on high and add slit green chillies, chopped coriander & mint leaves and 1 tsp salt. Give a stir and wait for the water to come to a boil.
Add the drained rice to the boiling water and give a gentle stir. Cook the rice on medium heat for 5 mins. Again give a gentle stir, reduce the heat to low and cover & cook on low heat for 5 mins.
Once done, garnish with chopped coriander leaves and let it rest for around 30 mins before serving.