|
Ingredients
|
For 4
|
For 100
|
|
For curry:
|
|
|
|
Chicken (Fryer)
|
1
|
25
|
|
Onions
|
225gms
|
5.65kg
|
|
Fat
|
100gms
|
2.5kg
|
|
Garlic
|
5gms
|
115gms
|
|
Coriander seeds
|
5gms
|
115gms
|
|
Ginger
|
5gms
|
115gms
|
|
Cloves, cinnamon , cardamom, peppercorn
|
2gms
|
30gms
|
|
Chilli powder
|
½ tsp
|
50gms
|
|
Cumin powder
|
¼ tsp
|
30gms
|
|
Curds
|
225gms
|
5.65kg
|
|
Lime
|
1
|
12
|
|
Salt
|
to taste
|
80 – 100gms
|
|
Rice:
|
|
|
|
Pulao rice
|
400gms
|
11kg
|
|
Cloves, cinnamon, cardamom, bay leaf, peppercorn
|
2gms
|
30gms
|
|
Saffron
|
a little
|
15gms
|
|
Salt
|
to taste
|
80 – 100gms
|
|
Milk
|
a little
|
|
Half boil the rice with salt and spices. Remove and drain.
Wash and joint the chicken. Grind together cloves, cinnamon, cardamom,
peppercorns, chilli powder, cumin and coriander. Add ground spices to chicken
with chopped garlic, ginger, curds, lime juice and soak for at least half an
hour. Heat fat, Fry sliced onions till crisp, remove and drain. Add salt and
half of the crushed fried onions to the meat. Put in partially cooked rice over
the meat. Dissolve saffron in a little hot milk and pour over the rice. Add
remaining fat. Seal the pan and bring to boil. Reduce the fire and cook till
meat and rice are done. This can be done in the oven. Serve garnished with
fried onions.
Note: fried
cashewnuts and sliced hard – boiled eggs can be used to garnish the dish. If
chicken is inclined to be tough, cook chicken partially over a slow fire after
marinating.
