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Ingredients
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Quantity
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|
Chicken cut into 6 to 8 pieces
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1 kg
|
|
Chicken stock prepared from balance spices
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2 cups
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Pepper, salt
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½ tsp
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|
Ghee or oil
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6 tbsp
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|
Capsicum sliced
|
1
|
|
Onions – chopped fine
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3
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Cloves, garlic - crushed
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3
|
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Bay leaves
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2
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Chilli powder
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½ tsp
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|
Powdered saffron
|
½ tsp
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Good quality rice
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2 cups
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|
Green peas
|
250gms
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Wash and dry chicken pieces. Rub them with pepper and salt and
keep it aside for 10 minutes.
Heat ghee in a thick pan and fry chicken over gentle heat in two
batches turning them once. Fry until lightly and evenly browned. Remove the pieces
and keep aside.
Now in the same ghee, fry onion, garlic, capsicum and bay leaves, saute
until onion softens. Add rice with salt and fry, stirring continuously, until
lightly browned. Add tomato puree, chicken broth and saffron. Place chicken
pieces over this mixture and bring it to a gentle boil. Cover lightly and cook.
