Another fan favourite; this flavoursome dish, derived from Indian cuisine, is a favourite among the GCC countries. With every household having their own variations and touches, no two versions will ever taste exactly the same.
Serves : 6
Prep Time : 15 MINUTES
Cooking Time : 50 MINUTES
Ingredients
Method
– Heat the oil and ghee in a big pot, then add the onions, half the cinnamon sticks, cloves, cardamom, and bay leaves along with the green chilis and fry all together until onion is translucent and slightly golden.
– Then add the tomatoes, garlic paste and salt, mix and allow all ingredients to sit and simmer for a couple of minutes.
– Pat dry the chicken, and place in the pot, along with the turmeric, chili, chicken masala powder, garam masala, lemon and yoghurt, then add enough water to cover the base of the pot, and boil for at least 20 minutes or until the water has evaporated.
– Bring a large pot of salted water to a boil (4 – 5 cups), adding the remaining cinnamon sticks, cloves, cardamom, and bay leaves.
– Once boiling, add the rice and cook for approximately 15 minutes or until the rice is al dente and most of the water is absorbed.
– Once cooked to your liking, add the chicken mixture and mix all ingredients together and allow to cook on low heat for approximately 10-15 minutes.
– Take off the heat, stir in the fresh herbs and let sit for 10 minutes and serve.
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