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Kutchi Chicken Rice Recipe

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    Source: www.allindiarecipes.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 8 medium pieces (about 800 grams) of chicken

    2. 2 cup(s) flavored rice(basmati)

    3. 6 cups water

    4. 2 cinnamon stick broken

    5. 2 cloves and green cardamoms each 2 tablespoon(s) chopped raw papaya peel

    6. 1 tablespoon(s) of chopped ginger

    7. 4 green chillies chopped

    8. 1 cup(s) mix of chopped coriander and mint leaves

    9. 2 tablespoon(s) yoghurt

    10. 2 medium sized onions chopped

    11. 8 curry leaves

    12. 2 tablespoon(s) lime juice

    13. 2 tablespoon(s) mixed fried nuts and raisins

    14. 1 teaspoon(s) saffron soaked in a little milk

    15. 2 tablespoons clarified butter (ghee) / butter

    16. salt to taste

    17. a sheet of aluminum foil for sealing

    Instructions Jump to Ingredients ↑

    1. Grind the raw papaya peel, green chillies, ginger, mint and coriander leaves to a fine paste. Mix this paste with yoghurt and salt. Make cuts on the chicken pieces and rub this marinade into them well. Marinate in the refrigerator for at least four hours.

    2. In a large vessel combine the rice, water, half the whole spices, salt and cook till the rice is half-done. Drain the excess liquid and spread the rice on a plate to cool.

    3. Heat the clarified butter (ghee)/ butter in a heavy-bottomed pan till hot and fry the remaining whole spices for a few seconds. Add the chopped onions and fry on medium level for about 3 minute(s) or till they are golden brown.

    4. In a large heavy-bottomed pan add some hot melted clarified butter (ghee)/ butter, a layer of chicken with the marinade, a layer of rice topped with a portion of the nuts, lemon juice, curry leaves and saffron milk. In this way arrange alternate layers of melted clarified butter (ghee)/ butter, chicken, rice, nuts,lemon juice, curry leaves and saffron milk till they are all used up. Make sure the topmost layer is of rice topped with melted clarified butter (ghee)/ butter, nuts, lemon juice, curry leaves and saffron milk. Spread the aluminum foil on the top of the pan and cover it with a tight fitting lid. Cook on high level for about 5 minutes.

    5. Reduce the heat to low level and cook it for about 45 minutes.

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