 |
| chefpager.com |
INGREDIENTS
|
CHICKEN |
1
KG |
|
RICE |
1.2
KG |
|
CARROT |
200
GM |
|
TOMATO PUREE |
200
GM |
|
ONION |
200
GM |
|
CHILIES |
30
GM |
|
OIL |
40
ML |
|
CUMIN SEEDS |
10
GM |
|
CARDAMOM |
5
M |
|
SALT |
TO
TASTE |
|
PEPPER |
10
GM |
|
BUTTER |
50
GM |
|
RAISINS |
10
GM |
METHOD
Add the oil to a large pot and when hot, add the onion. Saute until soft and then add the carrots. Once the carrots begin to soften, add the tomato puree, chili if using, cumin, salt, pepper, and cardamom. Mix until it comes together. Add the chicken and mix, making sure to coat the chicken with the tomato and carrot mixture. Add enough water to reach 1 inch above the chicken.
Bring to the boil, cover and lower the heat. Once the chicken is completely cooked, place the chicken on a baking tray in order to brown the skin. Taste the cooking liquid and adjust seasoning to taste. Add the rice to the cooking liquid. The liquid level should be half an inch above the rice. If there is too much, remove with a ladle, or add water/stock if there isn’t enough.
Cook the rice covered, on low heat, until
cooked through. Brush the chicken with olive oil/butter and place under the
broiler until the skin is browned and crispy. Tip rice into a serving platter
and arrange chicken on top.
Calories, 146 kcal, Carbohydrates, 28 g, Fat, 2.4 g, Saturated Fat, 0.2 g, Proteins, 3 g, Fibers, 1 g
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