|Milk||6 Fluid Ounce (175 Milliliter)|
|Saffron threads||1 Teaspoon|
|Basmati rice||13 Ounce (400 Gram)|
|Water||1 1⁄2 Pint (900 Milliliter)|
|Chopped fresh coriander||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|For the chicken:|
|Vegetable ghee||6 Tablespoon|
|Onions||2 , thinly sliced|
|Garam masala||2 Teaspoon|
|Ginger pulp||2 Teaspoon|
|Garlic pulp||1 Teaspoon|
|Chilli powder||1 Teaspoon|
|Chicken||3 Pound, skinned and cut into 8-10 pieces (1.5 Kilogram)|
|Natural yogurt||4 Tablespoon|
|Chopped coriander||2 Tablespoon|
|Green chillies||2 , slit in the middle|
1. Pour the milk into a measuring jug. Crush the saffron strands, add to the milk and set aside.
2. Wash the rice until the water runs clear, set aside in a bowl of water to soak.
3. To cook the chicken, heat the ghee in a medium haandi or heavy-based saucepan and fry the onions until golden brown. Set aside about 1 tablespoon of onions with some ghee and reserve. Add the black cardamoms, peppercorns, cloves, cinnamon stick, garam masala, ginger, garlic, chilli powder, turmeric and salt to the haandi and stir-fry over a low heat for about 45 seconds to mix and fry the spices.
4. Add the chicken and stir-fry for 5-7 minutes. Pour in the lemon juice and yogurt and add the fresh coriander and green chillies. Stir-fry for 5 minutes. Lower the heat, cover the haandi and cook for 7-10 minutes. Set aside.
5. To cook the rice, pour the measured water into a large haandi and add the cinnamon, black cardamoms, peppercorns, half the fresh coriander and salt and bring to the boil. Drain the rice thoroughly in a sieve, then tip it into the boiling water and part-cook for 5-7 minutes. When the water returns to the boil, check the rice by rubbing a few grains between your index finger and thumb. When you can feel a hard core in the centre with a soft exterior, then the rice is part-cooked.
6. Drain the rice and return half of it to the haandi. Place the chicken pieces on top, then add half of the saffron milk, half of the lemon juice, the remaining fresh coriander and half of the chopped green fresh chillies.
7. Arrange the remaining rice on top and add the remaining saffron milk, lemon juice and chopped green chillies, and the reserved fried onions in ghee. Cover the haandi with foil and then the lid and cook for 12-15 minutes. Finally, mix thoroughly and serve.
Serving size: Complete recipe
Calories 5078 Calories from Fat 2280
% Daily Value*
Total Fat 255 g392.3%
Saturated Fat 128.1 g640.3%
Trans Fat 4.2 g
Cholesterol 937.2 mg312.4%
Sodium 7241.7 mg301.7%
Total Carbohydrates 361 g120.3%
Dietary Fiber 16.3 g65.2%
Sugars 28.9 g
Protein 319 g638.5%
Vitamin A 161.4% Vitamin C 341.2%
Calcium 82.1% Iron 103.8%
*Based on a 2000 Calorie diet