- Anonymous
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2 ½ cup Basmati rice. 5 small size Onions. 1 baby chicken), cut in pieces. 2 tsp whole cumin seeds. 2 tsp whole coriander seeds. 20 whole cloves. 3 black cardamoms. 2 bay leaves. 2-inches cinnamon stick. 1 ½ tsp whole black pepper. 4 cloves of garlic, peeled. 1-inch ginger, peeled. 1 ½ tsp salt. 1 litre water. ¼ cup oil.
1
Heat the oil and fry the chopped onions. Add in all whole spices until onion turn light brown and everything smell delicious.
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2
When the onions turn brown, add the chicken in. Fry until the poultry turn opaque and firm.
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3
Next, add the whole onion and water. Cook at medium high heat until it's boiling. Then lower the heat to simmer for at least an hour.
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4
Once the stock is done. Take the chicken pieces out and sieve the stock into another pan.
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5
Cook the rice in the chicken stock until all the liquid evaporates.
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6
Wrap the pan lid with a tea towel and put it on the pan. Turn the heat to low and continue cooking until the steam comes out.
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