Ingredients:
12 pieces of chicken or large whole chicken cut into pieces
5 medium potatoes, peeled and halved
2 large onions, finely chopped
2 finely chopped tomatoes
1 tsp tomato paste
2 TBSP butter or margarine
1 cup buttermilk / plain yoghurt optional
2-3 fresh green chilli, slit open
1 Tbsp garlic
1 Tbsp ginger paste
1/2 cup chopped fresh dhanya / coriander leaves
2 & 1/2 tsp salt, to taste
2 & 1/2 tsp red leaf masala/roasted masala
2 tsp ground jeera/cumin
2 tsp ground coriander/koljana
1 – 2 tsp chilli powder
2 tsp turmeric/borrie
3-4 cups basmati or long grain white rice
1/4 cup cooking oil
2 tsp jeera seeds
3 bay leaves
3 cardamom pods, slit open
1 black cardamom optional
1 star anise optional
3 pieces of stick cinnamon
5 all-spices berries / pimentos
5 cloves
Method
Rinse rice under running water. Soak and cover rice with boiling water and put aside.
Warm pot over medium heat. Add butter and oil. Braise the onions with the whole spices. Add the dry spices and the tomatoes and cook for about 10 – 15 minutes add little water at a time as needed. Add chicken pieces and cook for about 10 minutes. Add buttermilk/ yoghurt if use and stir. Add potatoes and cook for a further 15 – 20 minutes on low to medium heat. By this stage add 2 cups of water. Top up water as needed.
Throw off water from rice and rinse rice again. Add rice to the pot. Add 3 -4 cups of water. Dot with butter and sprinkle a good handful of freshly chopped coriander leaves. Cover pot with greaseproof paper then with the lid. Cook for a further 15 minutes. Leave pot covered for a further 10 minutes before serving. Dish from the bottom up.
Serve with onion & tomato salad, dhai or acha of choice.
Delicious
Enjoy
