2019-07-01_The_Ideal_Home_and_Garden

The Ideal Home and Garden July 2019 | 107

Food Fetish

You Need

400gm chickn leg boneless (50 gm) piece

250gms basmati rice

25gms brown onion

50gms desi ghee

4 cloves

2 cinnamon sticks

1 bayleaf

4-6 green cardamom

25ml cream

75gms beaten curd

Salt to taste

10gms yellow chilli powder

15gms mace cardamom powder

25gms ginger garlic paste

5ml rose water

5ml kevda water (screwpine)

1 drop sweet ittar

25gms slit green chillies

25gms mint leaves

10gms ginger julienne

2gms royal cumin seed

20ml lemon juice

½ ltr water

100gms whole wheat flour dough (for

lining the lid)

METHOD:

Step 1: Cooking

of chicken

Marinate chicken

with cardamom

powder, hung curd,

rose water, red

chilly powder and

cook in tandoor.

Then cook the

chicken with

jhol, yellow chilly

powder, cardamom

powder, saffron,

ittar, kewra and

rose water.

Step 2: Boiling rice

Wash, soak rice for

ten minutes. Then

boil water in a pan

and add whole

spices, salt and

lemon juice. Now

add the rice and

cook till

2/3 rd done.

Step 3: Cooking

on dum

Layer the chicken

and add a mixture

of ghee and cream.

Garnish with mint

leaves, ginger

juliennes, brown

onions and saffron

dissolved in water.

Line the lid with

dough and seal

the vessel. Put the

vessel on an iron

griddle and cook

for 15 minutes.

Awadhi

Murgh

Biryani