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Categories:
chicken yogurt ginger garlic salt black pepper turmeric vegetable oil tomato paste tomatoes scallions green bell peppers lemon juice Basmati rice water salt vegetable oil cloves cinnamon sticks peppercorns jeera seeds
Viewed: 51 - Published at: 3 years agoIngredients
- 6 each chicken legs skinned, and cut up (keep the bones)
- 1/2 cup yogurt, plain
- 2 teaspoons ginger
- 2 teaspoons garlic
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon turmeric
- 4 tablespoons vegetable oil
- 1 can tomato paste
- 1 large tomatoes chopped
- 3 each scallions, spring or green onions chopped
- 1/2 medium green bell peppers chopped
- 2 tablespoons lemon juice
- 2 1/2 cups basmati rice washed
- 7 cups water
- 2 tablespoons salt
- 2 tablespoons vegetable oil
- 3 each cloves
- 1 each cinnamon sticks
- 4 each peppercorns
- 1 teaspoon jeera seeds
Method
- Layer A: Mix these together and cook, covered, in a medium pot until the chicken is done.
- Layer B: Heat oil in a frying pan.
- Add above ingredients and fry for 1 to 2 minutes.
- Add mixture to the chicken and add 2 teaspoons garam masala and 1 cup fried onions.
- Salt and 1 teaspoon chilli powder can be added also if desired.
- Layer C: Boil water.
- Add rice and salt and continue boiling until nearly, but not quite, cooked.
- Strain and place in a Corningware pot.
- Layer D: In a frying pan heat oil.
- Add cloves, cinnamon, peppercorns, and jeera seeds.
- When slightly brown pour over rice.
- Make a layered dish of rice-meat-rice-meat.
- Cover and place in Microwave oven for 10 minutes or conventional oven for 20 minutes at 375F (190C).
