Thursday, June 3, 2010
2 cups basmati rice
1 1/2 lbs chicken pieces
1/2 cup milk
1 cup yogurt
3 thinly sliced onions
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon green chili paste
1/2 cup tomato puree
2 teaspoons red chili powder
1 teaspoon turmeric powder
2 teaspoons roasted cumin powder
1/2 teaspoon garam masala powder
1 pinch saffron
1 teaspoon coriander powder
2 tablespoons fresh cilantro leaves
7 tablespoons vegetable oil
Mix tomato puree, yogurt, ginger, garlic, green chili paste, red chili powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
Marinate the chicken with this mixture and keep aside for this mixture and keep aside for 3 to 4 hours.
Heat oil in a pan. Fry the onions until golden brown. The golden brown onions are a very very important step in Pakistani cooking. Do not make it less than golden brown. This is why you need the extra oil.
Add the marinated chicken and cook for 10 minutes.
Add 4 cups of water to the rice. Mix Saffron in milk and add it. Add the chicken pieces. Pressure cook the rice.
Mix gently. Garnish with green coriander leaves and serve hot