Hayati seems enjoying making his own version of biryani dish. And here’s another product of hayati.
Ingredients used:
- 3 cups basmati rice (cooked as per pack direction)
- 6 pieces chicken legs, rub with coarse salt & wash thoroughly
- 3 hard-boiled eggs
- 1 big potato, sliced into medium size
- 1 medium carrots, finely diced
- 2 medium tomatoes, finely chopped
- 1 medium onion, finely chopped
- 1/8 cup roasted cashew nuts
- 1 1/2 teaspoons Arabic mix masala
- Cooking oil (we always use canola oil)
- 1 cup water
- Salt & pepper to taste
Preparation
- In a pan, cook the chicken in a little oil in a medium heat till it gets little brownish. This is hayati’s way of getting rid the fats from the chicken. Once cooked, set aside in a plate.
- In the same pan, remove some of the oil sauté the onion until it becomes translucent then drop in chopped tomatoes and cook till it gets soft. Add the sliced potatoes and carrots, cook for about 5 minutes set in a low fire (to avoid burning).
- Add masala and put back the chicken. Add a cup of water, cover and simmer until chicken gets cooked.
- Lastly, season with pepper & salt as required, add the roasted cashew nuts, cover & cook for another 5 minutes still in low fire.
- Get another pot, brush the bottom with little oil and put half of the cooked rice. Cover the top with half of the cooked chicken, then put the remaining rice. On the topmost layer, spread the remaining chicken mixture and the two hard boiled eggs. Retain the other egg for garnishing. Cook this in a low heat for 5-10 minutes just to blend the flavors.
- Plate & garnish with sliced eggs.
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