Ingredients -
Chicken Kheema – 1 Kg.
basmati rice – 2 bowls
Green chilli paste – 1
T-spoon
Ginger-Garlic paste – 1
Tb-spoon
Cloves – 4
Cinnamon sticks – 2
Green cardamoms – 2
Black peppercorn – 4
Black cumin seeds – 1
T-Spoon
Finely chopped onions – 2
Puree of 1 tomato
Fried cashews – ¼ bowl
Red chilli powder – 1
T-spoon or as per your taste
Garam masala powder – 1
Tb-spoon
Ghee –4 Tb-spoon or as per
taste
Turmeric powder – ½
T-spoon
Salt to taste
Green coriander leaves
Water – 1 ½ bowl
Oil
Procedure –
1. Soak rice in
water for ½ an hour.
1. Heat oil in
a thick bottom pan. Add black cumin seeds, cloves, cinnamon, black peppercorn
and green cardamom to the oil. Let is splutter for a minutes. Don't let it
burn.
2. Add chilli,
ginger and garlic paste and fry for 2 minutes. Then add finely chopped onions
and fry till golden brown.
3. Add puree of
1 tomato and sauté it till it gets completely cooked and start leaving sides of
the pan.
4. Add red
chilli powder, garam masala powder and turmeric powder and roast for a while.
5. Add chicken
kheema into it and sauté for 5 minutes.
6. Add green
coriander leaves and salt to taste and sauté. (Add salt for kheema and rice
both)
7. Add soaked
basmati rice and roast for 2 minutes.
8. Add water and
ghee and cover the pan with lid. Cook rice on a low heat for 20-25 minutes.
9. Check if the
rice is cooked and turn off the heat.
10. Garnish with fried cashew nuts and serve hot.
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