Due to its meticulous and time consuming preparation in combination of extensive use of premium spices, it is a dish saved for celebrations such as weddings.
INGREDIENTS
1/2 kg onions
100 ml ghee or oil
100 gm green chilli
50 gm ginger
3 cloves garlic
1 tsp poppyseed
1 bunch coriander leaves
1 small bunch mint leaves
1 kg chicken cut into pieces
1 cup yoghurt
juice of 1 lime
1 kg rice
4 tbsp sliced cashews
4 tbsp raisins
pinch of saffron
Masala Spice Mix
2 tsp cinnamon powder
1 tsp cardamom powder
1 tsp cloves powder
1/4 tsp nutmeg powder
1/2 tsp aniseed powder
1/2 tsp cumin powder
METHOD
1 Slice the onion finely. Grind the green chillies, ginger, garlic and poppyseed. Chop the coriander and mint leaves. Heat a heavy bottom pot and add half the oil/ghee. Add half the sliced onions and fry till it becomes transparent. Add ginger, garlic, chillies and poppy seeds. Fry for 2-3 minutes. Add the chicken and fry a few more minutes. Add the yoghurt, salt and 1/4 cup water. Cover and cook on slow heat. When the chicken is half cooked, add lime juice and mint and coriander leaves. Continue cooking until the chicken is tender and the water is absorbed.
2 Wash and drain the rice in a colander. Heat the remaining oil in a pot. Add the other half of the onion and fry till golden brown. Fry the cashews and raisins along with the onions and remove. Add the specified quantity of rice and fry for 4-5 minutes then add double the quantity of hot water. Add salt and cook till the rice is soft and water is absorbed. Remove from fire.
3 Mix the spices for the masala spice mix and sprinkle the mixture on top of the chicken. Put one layer of cooked rice on top of the chicken masala. Sprinkle a little spice mix, fried onion, cashews, raisins and a little saffron. Finish with two more layers of rice in the same way. Cover with a heavy lid. Put the dish in a hot oven for about 15 minutes.
4 Serve it steaming hot with a serve of cucumber raita.
The Carousel thanks Malabar Restaurant, Darlinghurst for this recipe. For reservations contact 61 2 9332 1755. Or book through dimmi.com.au
