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1
Prepare the chicken, cut and wash it well
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2
Marinade it with the above ingredients
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3
Allow it to rest for a minimum of 30 minutes in the fridge
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4
Wash and Soak basmati rice in water for around an hour
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5
Boil 5 cups of water, add to them salt, caraway seeds and the Bouquet garni
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6
When the water boils, drain and add the rice, boil for exactly 10 minutes
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7
Reserve 1/4 a cup of the rice?s boiling water
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8
Drain the half cooked rice again in a sieve
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9
In a heavy bottomed pot, put the chicken and make sure all the chicken pieces are touching the bottom of the pan not on top of each other
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10
Add a layer of the half cooked rice to cover the chicken well
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11
Add the between the layers ingredients except for the soaked saffron (coriander, mint, garam masala, green cardamom powder and the fried onion)
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12
Add another layer of the 1/2 cooked rice
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13
Add the between the layers ingredients
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14
If this is the last and top layer of rice top it with the soaked saffron mixture
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15
Cover the pot with aluminum foil and seal the pot with it then press hard on it with the lid also to make sure the pot is completely sealed
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16
Cook it on high heat for 5 minutes exactly
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17
Then for 20 minutes on very low heat and put a tin under the pot so it would cook evenly and slowly without burning
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18
Switch off the heat and leave it like this for 5 more minutes
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19
Remove the lid, Aluminum foil and Check if the chicken at the bottom has been cooked by stirring e from bottom to top
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20
Serve and garnish with some cilantro or fresh mint leaves and or some nuts and raisins
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21
This is how to make your own Garam Masala if you don't have it: Garam masala powder recipe Makes: 1 cup approx Ingredients: 1/4 cup Coriander seeds 2 Tbsps.
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22
Green Cardamoms 2 Tbsps.
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23
Black Pepper corns 2 Tbsps.
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24
Cloves 1 Tbsp.
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25
Fennel seeds 3-4 Star Anise Cinnamon 4 sticks (1 inch) Nutmeg a quarter or half Bay leaves 2 Method: 1.
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26
Gather all the ingredients, Dry roast over medium flame with constant stirring to ensure even roasting.
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27
2.
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28
Cool down and powder it well in a mixer.
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29
3.
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30
Sieve it through a big metal strainer to make sure you eliminate any big pieces.
