For Marination
1 kg Chicken, curry cut,
Salt to taste,
1 tsp Ginger Garlic paste,
For Cooking Rice
Water as required,
Salt to taste,
¼ cup Ghee,
2 cups Basmati rice soaked for 20 minutes,
For Chicken
¼ cup Ghee,
4 medium size Onion, slice,
2 Green chilli, slit into half,
1 inch Ginger, chopped,
Salt to taste,
Marinated Chicken,
A pinch of saffron strands,
¼ cup Boiled rice water,
Prepared Masala,
⅓ cup fresh Tomato puree,
For Layering Rice
3-4 tbsp Ghee,
1 large Potato, slice,
½ cup Brown onion,
¼ cup dried Cranberries, chopped,
1 tbsp Pistachios, blanched, cut into half,
few Mint leaves,
2 Green chillies, chopped,
A pinch of Saffron strands,
½ tsp Sugar water,
For Masala
2 tbsp Dry rose petals,
1 tbsp Black peppercorns,
2-3 Cloves,
2-3 Green cardamom,
1 tbsp Coriander seeds,
1 tsp Cumin seeds,
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Process
For Marination
In a large bowl, add chicken, salt to taste, ginger garlic paste and marinated well, keep it aside for future use.
For Cooking Rice
In a pot, add water for boiling, salt to taste, ghee and soaked basmati rice.
let it cook on medium heat until 80% cooked.
Once done, strain the rice and keep aside for further use.
For Chicken
Heat ghee in a large bottom pan, add onion, green chilli and saute on medium flame.
Add ginger, salt to taste and saute for a minute.
Add marinated chicken and cook on medium flame.
Add saffron strands, remaining rice water and mix it well.
Add prepared masala, tomato puree and let it cook until the chicken is done completely.
For Layering Rice
In a bowl, add brown onion, dried cranberries, pistachios, mint leaves, green chillies mix well and keep it aside for future use.
In a pot, add ghee layered the slice potato at the bottom, transfer the rice into the pot along with the cranberries mixture, saffron strands and sugar water.
Now cover and let it dum on low heat for 5-10 minutes.
Then switch off the flame and serve hot in a serving plate with prepared chicken and garnished with fresh mint leaves.
(Recipe by Chef Ranveer Brar)
