Savor Pilau

Ingredients

    For Marination
  1. Chicken 1 kg (12 pieces)
  2. Vinegar 2 tbsp
  3. Garlic paste 1 tbsp
  4. Salt 1 tsp
    Other Ingredients
  1. Rice 1 kg - Soaked in water for 30 mins.
  2. Corainder seeds (dhania powder) 1tbsp
  3. Bay leaf (tez pata) 2pieces
  4. Onions 2 medium (finely sliced)
  5. Tomatoes 3 medium (chopped)
  6. Fresh ginger 2inch piece (julian cutt)
  7. Fresh garlic 2tbsp (paste)
  8. Green chillies 4 (chopped)
  9. Tomate paste 1 tbsp heeped
  10. Salt 1 & 1/2 tsp
  11. Red chilli powder 1tsp
  12. Cumin seeds (zeera) 1tsp
  13. All spices (garam masala) 1tbsp
  14. Black pepper corns 1/2 tsp
  15. Black cardamom 2 pieces
  16. Cloves (long) 6 pieces
  17. Green cardamom (ilaichi) 6 pieces
  18. Cinnamon sticks (daal cheeni) 2inch 1 piece
  19. Oil 1/2 cup

Ingredients

  1. Marinate chicken with ingredients under marination.
  2. In a pan, add 5 cups of water and add the marinated chicken, coriander seeds, bay leaf and cook for 10 mins on medium flame to make the stock.
  3. Once the stock is made, strain it and keep aside, discard the spices and keep the chicken aside.
  4. Heat oil in a wok.
  5. Deep fry the chicken to a golden colour on high flame and keep aside
  6. Now in a pan add oil, add the whole spices, cinnamon sticks, cumin seeds, black pepper corns, cloves, green cardamon, black cardamom and cook till onions go golden brown.
  7. Once onions are brown, add the fresh garlic paste to the onions and fry for 1-2 min.
  8. Add tomatoes and tomatoe paste and mix it well.
  9. Add green chillies and ginger julian, salt, red chillies & all spices powder.
  10. On high flame and cook till the tomatoes water reduces and the oil floats on the surface.
  11. Now add the chicken, mix it and add the chicken stock and keep it on high flame and wait for the boil.
  12. When the stock comes to a boil, add the soaked rice (The stock should not be more or less than 1 & 1/2 inch over the rice if less then add water)
  13. When the water dries cover the lid with a tea towel and simmer for first 5 minutes high flame and then 10 minutes on low flame.
  14. Serve hot with shami kabab.