Art of Cooking

Ingredients: 

 

• 1/4 cup tomato puree

• 14 ounces canned chopped tomatoes, un-drained (or fresh)

• 2 medium carrots, grated

• 2 whole cloves

• 4-5 cardomom

• 2 cinnamon

• 1 pinch grated nutmeg

• 1 pinch ground cumin

• 1 pinch ground coriander

• salt & freshly ground black pepper

• 4 cups hot water

• 2 chicken stock cubes

• 2 cups basmati rice (don't rinse or soak this)

• 1/4 cup Pista, toasted

• 1/4 cup slivered almonds, toasted

• 1 dried lemon

 

 

Preparation Method:

 

Melt butter in a large pot. Add chicken pieces, fry them for a while until the color of chicken changes to white. Remove chicken pieces and in the remaining butter add some oil fry onion & garlic & sauté until onion is tender. Stir in tomato puree & simmer over a low heat for a couple of minutes.

 

Add tomatoes, carrots, cloves, all the spices, dry lemon & salt and pepper. Add chicken and Cook for a couple of minutes. 

 

Remove chicken from the gravy now & place in the preheated oven 450 C. You can finish the chicken pieces off in the oven by cooking them for 25 - 30 minutes at 450 C

 

Add water to rest of the gravy & Maggi chicken stock cube. Bring to a boil, then reduce heat and cover. Add Toasted Almonds and Pista , Simmer over low heat for 30 minutes. Add rice to the pot & stir carefully. Re-Cover & simmer for 35 - 40 minutes or until rice is tender.

 

Place the rice on a large serving dish, topped with the chicken & garnished with almonds. Serve it.