• 2 cups rice; washed and soaked in water
• 1 chicken, skinned and cut into 8-10 pieces
• 1 lemon; juiced
• 3-4 cloves garlic; minced
• 2 inch piece of ginger; grated
• 2-3 green chillies; minced
• 1 teaspoon salt
• 4 small potatoes; peeled and cut into halves
• 4 tablespoons oil
• 2 inch stick cinnamon
• 3 cloves
• 3 pods cardamom
• 6 peppercorns
• 1 teaspoon cumin seeds
• 1 large onion; chopped finely
• 2 large tomatoes; peeled and blended
• 2 tablespoons plain yogurt
• 2 teaspoon cumin powder
• 1 teaspoon coriander powder
• 4 cups chicken stock or water
• 1 heaped teaspoon salt
• for Garnish
• 1 onion; cut into rings
• pinch of salt

Place the chicken in a bowl and add lemon juice, garlic, ginger, chillies and salt, mix and marinate overnight or at least 2 hours.

Place 1 tablespoon of oil in saucepan (large enough for all the chicken and rice) and saute the potatoes, remove and leave aside.

Place 1 tablespoon of oil and fry the onion to be used for garnish and leave aside (optional)

Place 2 tablespoon of oil in the saucepan, add the cinnamon, cardamoms, cloves, peppercorns and cumin seeds, as soon as they pop add the chopped onion, fry until golden brown.

Add the tomatoes, mix and cook for 5-6 minutes, add the yogurt, cumin and coriander powders, mix and cook for a couple of minutes.

Add the chicken, mix, until the chicken is coated with the tomato and onion sauce. Cook for about 7-8 minutes.

Add the potatoes, chicken stock/water, salt and drained rice, bring to boil and then cover the pan and cook for 20 minutes. Place on a serving dish and garnish with the fried onions.

by Pak101.com (few years ago!) / 1731 views