Difficulty: Easy - for beginners
1 lb chicken on the bone, cut up into 1 1/2 inch pieces
(we used chicken thighs, removed the skin. Super delicious. But if we serve this to guests will probably use boneless thighs to alleviate the chance of choking). While I am on the subject, I have to laud the 'lowly' thigh, much tastier than the breast and we paid $1.25 for a pound!
1 1/2 cups Basmati rice, soaked
1 T ginger paste ( grind with a mortar and pestle)
1 T garlic paste
1 t cgreen chili paste
1 T coriander powder
1 T cumin powder
1 t garam masala
1 t cardamom powder
salt to taste
1 cup yogurt
a few saffron threads
1 T milk
2 T oil
1 bay leaf
1 black cardamom (um, we just used 3 of what we had, not sure if it was green or black)
5 cups chicken stock
2 T ghee
1 tsp caraway seeds
1 inch ginger cut into thin strips
3/4 cup sliced onions, deep fried (we just used those crunchy things you put on green bean casserole)
1/2 cup chopped fresh mint leaves
2 T chopped fresh coriander leaves
1 tsp kewra water
1 tsp rose water (did not have either of these, but still delicious, but will get some for next time)
1. Marinate the chicken in a mixture of the spice pastes and powders, salt and yogurt for half an hour.
Soak the saffron in milk
2. Heat the oil in a pan and saute' the whole spices. Add the rice and saute' for one minute. Add the chicken stock and cook til the rice is 3/4 the way done. Drain.
3. Heat the ghee in a thick bottomed pan, add the caraway seeds and saute' for a few seconds. Add the marinated chicken and saute' til half-cooked. Remove the pan from the heat.
4. Spread the rice over the chicken, sprinkle the saffron, ginger strips, fried onions, mint leaves, coriander leaves, kewra and rose water. Cover and cook on low for 15-20 minutes.
Serve with yogurt
We also served with a carrot poriyal.