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1
Preliminaries: Cook the rice so that it's firm.
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2
Add 1 teaspoon each of butter and salt (not listed in the ingredients) and mix in.
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3
You can add a bay leaf if you like, too.
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4
Preliminaries: Chop up the 2 large onions, garlic, ginger, tomato, and coriander leaves.
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5
Preliminaries: Wash the chicken drumettes and pad try.
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6
Poke several holes in them with a knife, rub in the lemon and salt, and leave for a while.
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7
Preliminaries: Slice 1/2 onion and shallow fry it in oil in a frying pan.
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8
When the onion has turned brown, drain it off and reserve on a plate.
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9
Dry roast the cashew nuts and almonds in another frying pan.
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10
Preliminaries: Warm the milk up to about body temperature in a microwave.
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11
Add the saffron and leave for about 30 minutes.
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12
Put 3 tablespoons of oil in a non-stick frying pan.
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13
When it's hot add the spices and stir-fry for 10 seconds.
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14
When the spices are fragrant, add the Step 2 chopped up onion, garlic and ginger, and stir fry until translucent.
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15
Be careful not to let it burn.
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16
Add the chopped tomato from Step 2.
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17
Optionally add some chopped red chili peppers.
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18
Stir fry for 3 minutes.
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19
When the tomato and onions are mixed together well and starting to become sticky, add the chicken and stir fry again, for about 3 minutes or so until browned properly.
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20
When the chicken has been browned, add the finely chopped coriander leaves, garam masala and salt.
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21
Keep stir-frying.
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22
Cover with a lid, and steam-cook over low-medium heat for about 15 minutes to cook the chicken through.
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23
Mix occasionally.
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24
Add the cooked rice from Step 1 on top of the chicken.
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25
Dot the top of the rice with bits of butter as shown.
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26
Pour the milk and saffron from Step 5 evenly over the rice.
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27
Add the lightly roasted cashew nuts and almonds, as well as dried fruits to taste.
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28
Sprinkle the fried onion and more more chopped coriander leaves on top of the rice.
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29
Start steam-cooking the chicken and rice.
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30
Cover the pan with a lid that has been wrapped in a moistened absorbent cotton cloth, and steam cook over low heat for about 15 minutes.
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31
The moistened cloth is used in order to prevent the steam from escaping.
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32
Done.
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33
Open the lid to serve.
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34
Distribute the rice and chicken at the table, so that everyone can enjoy the fragrance of the chicken and spices that emanate from it.
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35
Eat while mixing the rice together with the chicken and stir-fried onions on the bottom of the pan.
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36
It's even better mixed with a yogurt sauce made by mixing yogurt and black pepper.
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37
Here I made chukauni, which is delicious served on chicken biryani.
