Add 1 tsp kewra water and a pinch of saffron to 2tbsp hot water/ milk.Ĥ. Add the marinated chicken pieces and spread them at the bottom of the pan.ģ. Coat a deep heavy-bottomed pan with 2 – 3 tsp ghee. Take it out of the fridge, 45 minutes before cooking.Ģ. Cover with a lid and place it in the refrigerator overnight. Combine the ingredients numbered 3 (except chicken pieces) in a large bowl. Grind the above ingredients numbered 5 to a coarse powder in the small jar of a blender/ or in a coffee grinder. Kala jeera / shahi jeera / karim jeerakam – 1 tsp Stone flower (kalpasi/dagad phool) – 3/4 tsp
Khoya / milk solids – 2- 3 tbsp, grated (optional) Kewra water – 1 tsp or a few drops rose water Khoya / milk solids – 1/4 cup, grated (optional) Green chilies – 6 – 8, ground to a paste or crushed in the small jar of a blenderĬilantro / coriander leaves – 3 tbsp, choppedīiriyani masala / garam masala powder –1 tbsp Recipe below (powdered ingredients numbered 5) Whole spices – green cardamom – 5, cloves – 5, cinnamon stick – 1 inch broken, bay leaves – 2, whole black pepper – 1/2 tsp, kala jeera – 1/2 tsp Onion – 2 medium-large, thinly sliced and deep-fried till golden (Remove 1/3 cup fried onion to garnish later) Chicken – 1 – 1.25 kg, cut into medium pieces Kala jeera / shahi jeera / karim jeerakam – 1/2 tsp, Green cardamom – 5 – 7, Cloves – 5 – 7, Cinnamon stick – 1.5 inch broken, star anise – 1, bay leaves – 2ģ.
Basmati rice – 2.5 cups (Soaked in enough water for at least 30 minutes)Ģ.
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