chicken palau( safron chiken rice)

chicken palau( safron chiken rice)

Palao rice of Basmati rice 1/2 kg (around 2 ½ cup rice)

·         Chickens 1/2 kg

·         Onion 2 cup (finely sliced) medium

·         Ginger 2 tbsp (ground)

·         Garlic 2 tsp (ground)

·         Black pepper 6-8

·         Nutmeg ½ tsp (ground)( jaifyl )

·         Mace ¼ tsp (ground)(javitri)

·         Cloves 1/8 tsp (ground) 6-8 whole

·         Cardamom ½ tsp (ground)2 whole

·         Cinnamon ½ tsp (ground) 1 stick

·         Tomato 4 large chopped

·         Green chili 6-8

·         Yogurt 1 cup

·         Black cumin(black Zeera)-2 tsp

·         Red chili whole 8-10

·         Dried coriander 2 tbs spoon

·         Kewara water 2 tsp

·         Half cup raisins

·         Yellow food color- 2 drops/ half pinch dissolved in water

·         oil 1/2 cup

·         Salt to taste/ 2 tsp spoon salt

·         1 ½  L of water(6-8 glasses)

Method:

1.      Soak the raisins in water. This will be used later in the recipe.

2.      Also Wash and soak the rice to be used later.

3.      Take a large pan and pour 1.5 litres (6 glasses) of water and add the chicken into it, then add Ginger paste ,Garlic paste, Nutmeg (jaifl), Mace (javitri), Cloves , whole Cardamom, Cinnamon , Tomato, Green chili, black pepper, 1 tsp black cumin , Red chili , Dried coriander and salt .

4.      Boil this chicken until the chicken is well cooked. This will take around half an hour.

5.      Now take a frying pan, pour oil into it. When the oil gets heated, add the sliced onions and sauté it until medium brown. Take these out in a bowl, dry on paper towel, and crush them.

6.      To this crushed brown onion add the yogurt, soaked raisins , kewra and color. Mix this well

7.      When the chicken is cooked sieve out the chicken leaving the stalk behind. when you are sieving the chicken, the spices and the tomato peels are to be removed and discarded.  This stock will be used later.

8.      To the sieved chicken add the mixture of yogurt, onion, kewra and raisin.  mix this evenly .

9.      Use the chicken stock to boil the rice. If the water is less than what you need, add more. Boil the rice until ¾ cooked ( 3 kanni cooked and only one should remain) this will take around 12-15 minutes.To this partial cooked rice add the chicken on top and leave it to be steamed on low flame. Approx. 5-10 mins.

10. When the rice is full cooked toss the chicken and rice together and serve

11.           Serve hot.

serving size 4-5