Ready in 1 hour
Serves : 4
1 1/2 cup parboiled basmati rice
4 chicken thighs (skinless)
3 carrots; cut into julienne
1/2 cup raisins
1/2 cup walnuts
3 cloves minced garlic
3/4 tablespoon garam masala
1 teaspoon cumin powder
1/4 teaspoon cinnamon powder
2 medium onion; chopped
1/3 cup + 3 tablespoons oil; divided
Salt; to taste
4 1/2 cup hot water
1/2 teaspoon cardamom powder (optional)
Wash and rinse the rice 4 times.
Soak it in water and leave aside for at least 30 minutes.
In a saucepan, add oil and fry the onion until brown in color.
Drain onion from oil and add to a blender.
Add three tablespoon water to the onion and blend until smooth.Keep aside.
In a large pan, add the remaining oil from the onion and when hot add the chicken thighs.
Brown the chicken thighs from both sides.
Add the onion, garlic, salt, and spices. Mix well.
Add 1½ cups of hot water, let the mixture simmer until the chicken is cooked. When around ¼ cup water is left in the pan, remove the chicken and keep aside.
Add three cups water to the pan, when it comes to a boil add the rice (this is the time to check if the sauce needs more salt.) Reduce heat to lowest, cover the pan tightly, and let it cook for 35 minutes.
Add three tablespoon oil to a frying pan and shallow fry raisins and walnuts, remove and add carrot and cardamom powder, fry for three minutes.
To serve, dish the rice in a big plate, add the chicken and garnish with fried carrot, raisins, and walnuts.