Recipe by Dimple Saldanha
Ingredients:
3 cups rice
2 large onions (sliced)
2 medium tomatoes (puree)
1 medium black lime
2 bay leaves
2 cinnamon sticks
5 cardamom pods
4 cloves
3 tbsp ginger garlic paste
10 skin on legs + thighs
1 1/2 tsp turmeric powder
2 tbsp mandi powder
2 tbsp tomato paste
10 tsp oil
6 cups warm water
Steps:
- Wash and soak rice in room temperature water for 1-2 hours.
- In a big pot, heat oil. Add bay leaves, cardamom, cloves and sauté for few minutes.
- Add sliced onions and fry until translucent.
- Add ginger-garlic paste and fry until raw smell goes away.
- Next add pureed tomatoes, turmeric powder, and mandi powder. Fry till the oil starts to separate at the ends.
- Add chicken pieces and black lime. Stir until the pieces are coated properly.
- Add 6 cups of warm water and salt as desired. Mix well and let it come to boil on high flame. Lower to medium flame, cover and cook until chicken is tender. Remove chicken from pot and set aside.
- Next add the rice, stir well and bring to boil on high flame. Then lower flame, cover and cook until the water is all evaporated (occasionally stirring in between).
- Meanwhile baste the chicken pieces with tomato paste and keep aside.
- Once the water is almost evaporated, place the chicken pieces on top of the rice. Cover and cook on low flame for another 5 -10 minutes.
- ENJOY!