INGREDIENTS
|
RICE ABAKAS |
1
KG |
|
GARAM MASALA |
20
GM |
|
CHICKEN |
1
KG |
|
CARROTS |
200
GM |
|
ONION |
500
GM |
|
OIL |
200
ML |
|
SUGAR |
20
GM |
|
PISTACHIO |
50
GM |
|
CARDAMOM |
30
GM |
|
ALMOND |
20
GM |
|
RAISINS |
30
GM |
|
SALT |
TO
TASTE |
|
CINNAMON |
20
GM |
|
CUMIN SEEDS |
15
GM |
|
GARLIC |
40
GM |
|
TURMERIC |
15
GM |
|
RED CHILI POWDER |
15
GM |
METHOD
Soak rice for 4 hours Toast,almonds and
pistachios saute pan until they are a slight nutty color, set aside,Heat oil in a small saute pan over medium high heat and cook the shredded
carrots for 3-4 minutes and add the sugar and continue to cook for a few more
minutes until the carrots caramelize, add raisins and cook for an additional minute,
adding in crushed cardamom Heat oil in a pan and saute onions until well caramelized,
add to electric pressure cooker Season chicken with salt Add oil to a large pan
and brown the chicken in batches until well browned then add to the pressure cooker
Add in layer, add the reserved carrots and raisins on top of the meat along
with one teaspoon of heated vegetable oil until it is smoking hot Dock the rice
with the back of a wooden spoon to allow the steam to escape, Cover pot tightly
with a kitchen towel and lid, Cook on high for 5 minutes, medium for 5 minutes,
low for 5 minutes, and then let sit for 5 minutes to steam. Garnish with the
toasted almonds and pistachios, Serve warm.
Calories:
769kcal | Carbohydrates: 76g .
0 Comments