Skip to main content
To Marinate (For 30 mins)
1.2 kg Chicken thigh
|
1 tbsp MAGGI Concentrated Chicken Stock (Healthier Choice, Less Salt)
|
1 tsp Garlic paste
|
1 tbsp Ginger paste
|
For Chicken Curry
1 large Onion (Chopped)
|
3 cm Cinnamon stick
|
2 Cloves
|
1 Star anise
|
2 tbsp Meat curry powder
|
1 tbsp Briyani masala
|
1 tsp Garam masala
|
150 ml Water
|
4 tbsp Oil
|
Method
1. |
Heat oil, toss in cinnamon stick, cloves and star anise for I minute, add in chopped onion to fry till aromatic. |
2. |
Add in marinated chicken. Fry continuously for 15 minutes. |
3. |
Add in curry powder, briyani masala and garam masala to fry till fragrant. |
4. |
Add water, cook till oil appears. Keep aside for use. |
For The Rice
3 cups Basmathi Rice (Washed & soaked for 1 hour)
|
4 ½ cups Water
|
1 ½ cube MAGGI Chicken Stock Cube (Healthier Choice, Less Salt)
|
To Fry The Rice
3 tbsp Ghee
|
2 cm Cinnamon stick
|
6 Cardamons
|
4 Bay leaves
|
6 Shallots (Chopped)
|
1 tbsp Ginger paste
|
2 clove Garlic (Chopped)
|
1 Tomato (diced)
|
For Garnish
5 stalks Mint leaves (Chopped)
|
5 stalks Coriander leaves (Chopped)
|
½ tsp Saffron stands (soaked with 2 tbsp warm water)
|
Method
1. |
Heat ghee and fry cinnamon stick, cardamons and bay leaves for 1 minute. |
2. |
Add in chopped shallots, garlic and ginger paste till fragrant. Stir in rice and fry well. |
3. |
Add in water and MAGGI Chicken Stock Cube (Healthier Choice, Less Salt) and bring to a boil. |
4. |
When rice is 70% cooked, transfer the rice into a tray. |
5. |
Layer the rice and chicken into a rice cooker |
6. |
Sprinkle chopped mint, coriander and fried shallot on top of rice and cover the rice cooker with
foil.
|
7. |
Continue to cook till rice cooked and chicken is tender. |
- |/Documents/nestlecooking.css