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Garma
Garam More
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Rasoi |
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Method
2.
Boil water, add ½ of the whole Garam masala , bayleaf and salt
and boil rice till ¾th done. Drain rice and keep aside. 3.
Mix salt, ½ of the red chili powder, ½ of the chopped ginger, ½
of the chopped garlic, 1 tsp.Garam masala ½ of the turmeric
powder and curd/yogurt. Mix well and put chicken pieces in this
for an hour. 4.
Heat oil in a Patila or a thick bottomed pan. Add remaining
Whole Garam masala .Let it crackle. Add Sliced onions and sauté’
until light golden brown. 5.
Then add remaining chopped ginger, chopped garlic, coriander
powder, turmeric powder, red chili powder, 1 tsp. Garam Masala
powder and chopped tomatoes. Cook for about 5 minutes. Add
marinated chicken and cook till chicken is tender. 6.
Dissolve saffron in warm milk and keep aside. 7.
Arrange alternate layers of chicken and rice. Sprinkle saffron
dissolved in milk, remaining Garam Masala powder, ginger
julienne's, mint leaves, golden fried sliced onions and butter in
between the layers and on top. Make sure that you end with the
rice layer topped with saffron and spices. 8. Cover and seal with aluminum foil or Roti dough. Cook in a preheated oven, for 10-12 minutes. Alternatively cook on an indirect slow flame for 10 to 12 minutes
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