CHICKEN MUTANJAN
Ingredients
chicken stock:
for rice:
Instructions
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CHICKEN MUTANJAN
(boil rice 80% and keep aside)
1: in a large pan add the chicken, water, onions, green cardamom, cloves, cinnamon stick, black peppercorns, anise flower, black cardamom, coriander seeds, fennel seeds, salt mix well, on high flame bring to a boil, then cover and reduce the flame low to medium and cook till the chicken is completely cooked.
2: once the stock is made strain it and keep aside the stock, the chicken pieces also in a separate bowl, and discard the spices.
3: in a pan heat the butter and add anise flower, green cardamom, black peppercorns, cinnamon stick, and cloves, fry it for 1 minute.
4: now add the chicken pieces and fry on high flame till gets a little golden color. then add the lemon juice, fresh ginger, sugar, and chicken stock 1 cup and cook on high flame till the sugar dissolves.
5: once the sugar dissolves then add the 80% boiled rice, mix it lightly add almonds, cashew nuts, raisins, and kewra water, and cook on high flame till all the liquid in the rice dries.
6: once the water dries add the color on the sides, chum chum, cover the lid, and cook on high flame for 5 minutes, then reduce the flame to low and simmer for 10 more minutes.
7: now the mutanjan chicken is ready to serve hot
