Ingredients:
Skinless chicken- 1 kg
?Oil or ghee? – 3 tbsp
Cloves ? 2 nos
Cardamom ? 3 nos
Cinnamon bark ? 1 inch
Bay leaf ? 1 no
Cumin Seeds ? 2 tsp?
Coriander powder – 2 tsp
Turmeric powder – 1 tsp?
Black pepper – 1 tsp?
Ground nutmeg? – 1/4 tsp
Garam masala – 2 tsp?
Salt to taste?
Curd – 3 tbsp
Chicken broth? – 2 cups
Bhasmaati rice?- 2 cups?
Saffron – 1 tsp mixed with 2 tbsp of warm milk
Coriander Leaves – 1/4 cup chopped – to garnish
Mint?Leaves – 1/4 cup chopped.
Method:
Preheat the oven to 250 degrees.
In a large pan, heat the?oil or the ghee on medium heat. Add the cloves, cardamoms, cinnamon, bay leaf, cumin seeds,?coriander powder, turmeric,?pepper, nutmeg and garam masala.
Saute for a minute or two until the spices begin to pop. Add the?curd.
Add the chicken pieces and cook the meat till?brown on medium high heat for about 5-7 minutes.
Add salt to taste. Add the chicken broth and mix well.
Cover the pan and cook on medium low heat till chicken is done- about 20-25 minutes.
Take the cover off and raise the heat to evaporate some of the liquid. The consistency should be similar to a thick soup.
Take off heat and let cool. At this point you can leave the pieces on the bone or take the meat off and shred with your hands and add it back to the gravy.
Divide the chicken mixture leaving one half in the original pan. Divide the rice and put one half in the original pan with the chicken.
Add, mint and the saffron into the pan and mix well and spread evenly. Next, add the remaining half of the chicken mixture on top spreading it evenly over the previous rice and chicken mixture.
Now take the remaining portion of the plain rice and spread it all over the chicken (idea is to layer the ingredients).?
Cover with lid.?
Keep in the oven for 90 minutes and .
