Recipe taken from website indianhealthyrecipes.com
I used 2 cups rice, and it was to much. Next time 1 cup at least.
Rice was also mushy - too much water?
Had cooked the veggies separate in oven.
Ingredients:
Chicken marinade:
-6 TBSP plain yogurt/Indian curd (I used Greek yogurt)
-2.5 TBSP ginger garlic paste
-1-2 TBSP garam masala
-1 tsp salt
-1/2 tsp turmeric
-1-2 TBSP red chili powder
-2 TBSP lemon juice
Spices in pan:
-ghee
-1 bay leaf
-4 green cardamoms
-6 cloves
-1 inch cinnamon piece (FORGOT)
-1 star anise
-3/4 tsp caraway seeds
-1/2 onion (thinly sliced) yellow or red? + sliced serrano peppers
-mint leaves (didn't use)
Directions:
1. Marinate chicken for 1 hr or overnight
2. Rinse basmati rice (TRY 1 CUP), and soak for 30 min. Drain into colander after 30 min.
3. Heat ghee in pan and add spices --> then add thinly sliced onions + serrano peppers
4. Boil 1.5 cups water with salt (rice cup)
5. Add marinated chicken and cook (don't overcook)
6. Add 1/4 cup yogurt + 1 tsp garam masala + mint leaves + 1/2 tsp chili powder (DID NOT DO)
7. Layer rice all over chicken
8. Pour 2/3 water across sides of pan + 1/3 water over the rice gently
9. Level rice on top + add mint leaves on top (DID NOT DO)
10. Cook on medium heat until rice completely cooked. Add more boiling water if needed
11. Rest covered for 15 min
