Ingredients
-
For the rice:
- 2½ cups basmati rice or 400 g, washed
- 3½ cups water or 875 ml
- 2 cubes
-
For the chicken:
- 3 tablespoons ghee
- 1 medium onion or 125 g, sliced
- 2 cloves garlic, crushed
- 1 teaspoon grated ginger
- 500 g skinned chicken breast fillet
- 2 cubes
- 2 medium tomatoes or 300 g, peeled and pureed
- ½ cup yoghurt or 125 ml
- 1 teaspoon lemon juice
- 2 tablespoons tomato paste
- 1½ tablespoons ground garam massala
- ½ teaspoon ground turmeric
- 2 tablespoons coriander leaves, chopped
- 2 tablespoons fresh mint, chopped
- Pinch of saffron filaments, soaked in ¼ cup or 60 ml water
Preparation
Place rice, water and
cubes in a medium saucepan and cook with stirring until it boils.
Cover and simmer for 15 minutes or until rice is cooked. Remove from
heat and spread over a large platter to cool slightly.
Meanwhile, heat ghee in large saucepan, cook
onion with stirring for 4-5 minutes or until golden brown in color. Add
garlic and ginger and stir until fragrant. Add chicken and stir until
it’s cooked.
Add
cubes, tomato, yogurt, lemon juice, tomato paste and spices. Bring to
boil and simmer for 10 minutes. Remove from heat and set aside.
In a medium pot, place half the quantity of
the prepared rice and the chicken mixture on top. Sprinkle the chopped
coriander and mint over the chicken mixture and cover the top with the
remaining rice.
Pour the saffron water on top. Cover firmly
with the pot lid and cook over low heat for 30 minutes or until rice is
completely cooked