Ingredients non vegetarian 6 servings

• 3 onion finely diced
• 1/2 c oil
• 1 -2 shredded Orange peel.
• 2 chicken cut into 8 portions each or ( 1 1/2 kg mutton + 2 c water).
• 2 pieces Khulanjaan( dry galangal)*
• 1/2 tsp black pepper.
• 2 tsp salt or adjust to your taste
• 1 chilli powder
• In a piece of  thin cloth tie( 9 cardamoms+ 9 cloves+ 1 tsp cumin seeds+ 4 sticks cinnamon)
• 2 tsp Tomato puree.
• 5 peeled potatoes.
• 1 tsp citric acid.
• 1/4 c water
• For rice:
• 5 c Basmati rice cooked half way with 5  tsp salt in  7 c water.
• 1 tsp saffron colour +1 tbsp Kewra +2 tbsp rose water.
• 2 tbsp oil

*Galangal can be found in Oriental shops. Citric acid, Orange rind & Khulanjaan is a must for this rice.

Directions

1. In a pot heat oil & fry the Onion until very light golden.
2. Add the Orange peel then chicken & fry for 2 min. ( If adding meat then you need to add 2 c water & cook until meat is 3/4 way tender).
3. Add Khulanjaan, salt,  pepper & chilli then stir fry for 2 min.
4. Add the tied spices then the tomato paste & fry for 1 min.
5. Add the peeled potatoes citric acid then the water & cook 10 min over low heat.( both chicken & potatoes should be half cooked or it will fall apart once the whole thing is cooked).
6. Remove from heat ( make sure the end gravy is not too dry) & pour 2 tbsp of rose water mixture over it.
7. While the chicken was cooking, Cook the rice & drain it out.
8. Pour the rice over the chicken curry, Make 6 -7 whole in the rice & pour the rose water mixture in it, then pour 2 tbsp oil over the rice.
9. Cook over low flame(just like dum for Biryani) for 1 hour.
10. When rice is done toss the bottom part over the top & bring out on a dish.
11. Serve with Cucumber & yoghurt raita.

Comments

rabz

Salams Salma, Galangal looks more or less like ginger but it is not ginger, it is a diff kind of root, If you live in Pakistan then you can ask for it in Chinese shops, they might have it under a diff name though. But it is available in all shops in the middle east known as (Kholanjaan). Another thing to point out is if you like your rice to have a more zafrani texture u can inc the amount of tomato paste. Cheers.

salma

hi rabz, Very nice recipe can u tell me what is Khulanjaan( dry galangal)? if i m not wrong so it means dry ginger (sonth) plz verify me so that i can make this recipe. thx and tc

coolcook

Tried it out & it was superb, thanks a million.

coolcook

Thanks rabz, It's been ages since I have been looking for this recipe. I'm going to try it out & see if it is the same as the one I had in Saudi.

rabz

To my viewers it is 1 tsp chilli powder.