Really this is my grand mothers recipe and her recipes are delicious, full of flavor, and fun to make. Over Christmas, we couldn't lay hands on some of my grandmother's recipes .We made this recipe at least 100 times .And this is one of my favorite recipe like to share with food52.
Salt to taste
Ghee (clarified butter)
1 1/2 cups
Basmati Rice cooked (when you boil the rice add few cinnamon leaf or CINNAMON STICK to improve the flavor of the rIce(OPTIONAL) )
COMBINE- _Yogurt ,turmeric and salt mix tougher and marinate the chicken overnight .
CRUSH -garlic, ginger and green chili
SLICE- Onion and shallot
CHOPPED - Tomato
GRIND- Coriander leaf and mint / Cashew and Almond separately
MIX. - Saffron and Milk.
POWDER – Cardamom, Cloves, Cinnamon, Nutmeg, Anne seed, and fennel seed
In a heavy pan heat 2 tbsp of oil add sliced onion shallot cook until golden brown remove from oil and reserve both.
Heat the reserve oil ,add crushed garlic, ginger and chili cook until it look wilted. Add the tomato cook for few minute, REDUCE THE HEAT .Add powdered spices and Grind coriander and mint /cashew and almond and cook for few seconds.
Add the marinated chicken increase the heat for few minute saute then reduce the heat and cover and cook until the chicken are tender.
In an oven proof dish, layer half chicken mixture and half of the cooked basmati rice and pour over half of the saffron milk repeat the remaining meat mixture and rice .Dot with ghee and Clarified butter and the remaining saffron milk.
Cover tightly and bake for 30 minute at 180 degree centigrade (350F) or until the mixture heated through and flavor have combined. Garnish with fried onion,shallot,cashew, raisins and coriander leaves