October 8th, 2013
Falak bhabi, you are the bestest (hmm, can I say bestest too? )
This is a super simple recipe (my favorite words for description, huh -_- super simple, easy peasy, etc etc)
But you know this is also one recipe that people of all ages, nations will love! (Now thats news worthy right?)
You must be thinking why… because my friend, this is an Indian recipe I agree, but unlike the usual recipes, where you use a ton of ground spices, here we use only whole spices (hmmmm so it smells wonderful), which gives the food its flavors, and not the ‘heat’ (which is generally associated with Indian food).
So now tell me, arent you getting impatient to find out the recipe?
So here you go:
Chicken pieces (I recommend using a whole chicken, for most flavor; or boneless is fine too, but put a couple leg or wing pieces, so it makes a good chicken broth)
Basmati rice (any rice is okay too, but basmati is best while making pilaf)
(for the proportion, use the same amount of chicken pieces/rice as you would use for biryani) more or less, does not matter
whole spices: fennel seeds, cumin seeds, cardomoms, black pepper, bay leaf, cloves (am I missing anything? I will talk to Falak bhabi and confirm)
ginger garlic paste
1 onion sliced
oil for cooking
First put the chicken, the whole spices tied in a little muslin bag (I put them in a tea ball good idea huh, but cleaning it later is tough, but it works) and ginger garlic paste with water (Enough to make good quantity broth which will be used to cook rice later)
Boil, till chicken is all cooked.
Throw out the spices, remove chicken pieces, and save the broth for later.
Now wash the rice and keep ready.
In a big pan (big enough to cook all the chicken and rice in), heat oil, and fry the onion, till translucent.
Then add the cumin seeds.
Add the chicken pieces, and fry gently, then add some more fennel seeds, a little garam masala (optional: maybe add some shan chicken curry masala for another taste).
Then finally add the rice, and the broth enough to soak the rice completely. (Bhabi says to add only 1.5 cups of broth for 1 cup rice, but I mess up, so I almost use 2 cups, its better to be over cooked, then under right?)
Then get it to a boil. Then turn to simmer and cover and cook till done.
In Kashmir, generally, when it starts to boil, they cover the pan with a tight lid, and turn off the heat. And then when its time to eat, they heat it on simmer for a while.
I have some leftover of the rice, I will take a picture today, but its not going to look pretty :S
(I also added, some potatoes and peas to it, just for a variation!)
Hope you try this out and it comes out great!
( I do not have the exact measurements for this recipe, but it shouldn’t matter if its a bit more or less, since these are not ground spices)