HYDERABADI CHICKEN TAHIRIIngredients400 grams leg boneless chicken, cut into 1 inch pieces1½ cups basmati rice, soaked and drained 4 tbsps ghee5-6 black peppercorns4-5 cloves3 green cardamoms1 tsp caraway seeds (shahi jeera)2 bay leaves2 medium onion, sliced1 tbsp ginger-garlic paste1 cup fresh tomato puree2 green chillies, slit¼ cup yogurt½ tsp turmeric powder1½ tsps red chilli powder½ tsp garam masala powderSalt to taste ¼ cup freshly chopped mint leaves¼ cup freshly chopped coriander leaves1½ cups chicken stockCoriander sprig for garnishRaita to serve Method1. Heat ghee in a deep pan, add black peppercorns, cloves, green cardamoms, caraway seeds and bay leaves. Add onion and sauté till golden brown.2. Add ginger-garlic paste and sauté for 1-2 minutes. Add tomato puree and mix well. Cook till the fat separates sautéing occasionally.3. Add green chillies and yogurt, mix well. Add chicken and sauté well on high heat for 4-5 minutes.4. Add turmeric powder, red chilli powder, garam masala powder and salt. Add chopped mint and chopped coriander. Mix well and cook for 2-3 minutes.5. Add chicken stock and mix well. Add rice, mix well, cover and cook till the rice is cooked completely.6. Garnish with coriander sprig and serve hot with raita.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor #HyderabadiChickenTahiri
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