Description
One of the most well-known Indian-Pakistani dishes made. A spicy chicken and rice dish.
Ingredients
- 2 ½ tablespoons olive oil
- 3 tablespoons plain yogurt
- 2 tablespoons distilled white vinegar
- 1 medium onion, sliced
- 2 cloves garlic, crushed
- 1 tablespoon ginger paste
- 2 small green chile peppers
- 2 medium tomatoes, chopped
- 2 tablespoons garam masala
- 1 tablespoon dried mint
- salt and pepper to taste
- 5 sprigs cilantro
- 1 (3 pound) whole chicken, skin removed and cut into pieces
- 2 quarts water
- 4 cups uncooked basmati rice
- 1 bay leaf
- 4 pods green cardamom
- 1 pod black cardamom
- 1 cinnamon stick
- salt to taste
- ¼ teaspoon powdered yellow food coloring
Instructions
- Heat the olive oil in a large skillet over medium heat. Mix in the yogurt and vinegar. Place the onion in the skillet
- and cook until tender. Mix in the garlic
- ginger paste
- green chile peppers
- and tomatoes. Cook and stir until tomatoes are tender. Season with garam masala
- mint
- salt
- and pepper
- and mix in the cilantro.
- Place the chicken in the skillet. Reduce heat to medium-low
- cover
- and continue cooking 45 minutes
- stirring occasionally
- until chicken juices run clear.
- Bring the water and rice to a boil in a large pot. Mix in the bay leaf
- green cardamom
- black cardamom
- and cinnamon. Season with salt to taste. Cover
- reduce heat to low
- and simmer 20 minutes.
- In a separate pot
- alternate the rice and chicken mixture in layers
- topping with rice. Sprinkle with the food coloring
- and mix to serve.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 12