Savor Pilau
Ingredients
1: Chicken 1KG (12 pieces)- To marinate, add 2tbsp vinegar, 1tbsp garlic paste, 1tsp salt to the chicken. Leave for 20 mins.
2: Rice 1KG - Soaked in water for 30 mins.
3: Fennel seeds (saunf) 1tbsp
4: Coriander seeds (dhania) 1tbsp
5: Bay leaf (tez patta) 2 pieces
6: Onions 2 medium (finely sliced)
7: Tomatoes 3 medium (chopped)
8: Fresh ginger 2inch piece (Julian cut)
9: Fresh garlic 2tbsp (paste)
10: Green chillies 4 (chopped)
11: Tomate paste 1tbsp heaped
12: Salt 1 1/2 tsp
13: Red chilli powder 1tsp
14: Cumin seeds (zeera) 1tsp
15: All spices (garam masala) 1tbsp
16: Black peppercorns 1/2 tsp
17: Black cardamom 2 pieces
18: Cloves (long) 6 pieces
19: Green cardamom (elaichi) 6 pieces
20: Cinnamon sticks (daal cheeni) 2inch 1 piece
21: Oil 1/2 cup
22: Shammi kebab as required (check the link on the video for the kebabs)
Instructions
-
1: In a pan, add 5 cups of water and add the marinated chicken with fennel seeds, coriander seeds, bay leaf and cook for 10 mins to make the stock. (Medium flame)
2: Once the stock is made, strain it discard the spices, and keep the chicken aside.
3: Deep fry the chicken to a golden color and keep aside. (High flame)
4: Now in a pan add oil, add the whole spices, cinnamon sticks, cumin seeds, black peppercorns, cloves, green cardamon, black cardamom, and cook till onions go golden brown.
5: Once the onions are brown, add the fresh garlic paste to the onions and fry for 1 minute.
6: Add tomatoes and tomato paste and mix it well. Add green chilies and ginger julian, salt, red chillie & all spices (garam masala).On high flame cook till the tomato's water reduces and the oil floats on the surface.
7: Now add the chicken, mix it add the chicken stock keep it on high flame, and wait for the boil.
8: When the stock comes to a boil, add the soaked rice cover and cook on high flame till all the water dries.
9: When the water dries, cover the lid with a tea towel and cook for a further 10 minutes on low flame.
10: To serve, place the rice on a platter, and garnish with the shammi kebab. Serve hot.
