Cashewnuts - 8-12
Khuskhus - 3/4 tsp
Soak the cashewnuts and khuskhus together and grind to a fine paste. Keep aside. Alternatively, I used dry cashews and khuskhus and powdered them in a spice grinder.
Cashewnuts - a handful
Raisins - a handful
Onion - 1, sliced thin
Fry the cashewnuts until golden brown. Fry the raisins until they puff up. Keep them aside. Fry the sliced onions until crisp and brown. Drain on paper towels and keep aside.
For the chicken gravy:
Cardamom - 2
Cinnamon - 1" piece
Cloves - 5
Star anise - 1, broken
Fennel - 1/2 tsp
Onion - 3 1/2, sliced thin
Green chilli - 2, split lengthwise
Curry leaves - a handful (if using)
Ginger - 1" sliced
Garlic - 3 pods, sliced
Red chilly powder - 1 tsp
Turmeric powder - 1/4 tsp
Pepper powder - 1/4 tsp
Tomato - 2 small, chopped
Cilantro - 1/2 cup
Mint leaves - 1/2 cup
Ghee/Butter - 1 tsp, melted
Heat oil in a heavy pan.
Toss in cardamom, cinnamon, cloves, star anise and fennel and saute.
Add the sliced onions, green chillies, curry leaves (if using), ginger and garlic.
Saute until the onions are cooked and tender.
Measure the red chilly powder, turmeric powder and pepper powder and add to the onion mixture.
Add the marinated chicken to this mixture and toss to coat.
Cover and cook the chicken until half done.
Add the chopped tomatoes, cilantro and mint leaves to the chicken and cook until well done.
Now add the ground cashewnut-khuskhus mixture and mix well.
Allow to bring to a boil.
Remove from heat when the chicken is cooked all the way through with a bit of gravy.
Preheat the oven to 300F.
Grease an oven-safe baking pan.
Layer the pan with chicken and gravy.
Line with a layer of rice.
Repeat the layering and finish off with a layer of rice.
Drizzle a bit of melted ghee or butter on the top.
Cover with aluminium foil and bake in an oven until the gravy is absorbed into the rice.
Open the foil when ready to serve.
Garnish with nuts, raisins and fried onions.
Enjoy hot with pickles, raita and pappad.
I unfortunately dont remember the exact temperature at which I baked the rice, but I believe it was 300F for 20 minutes. Since the rice and chicken are cooked before layering and baking, I assure you that it wont be undercooked. the purpose of the baking is to allow the gravy to eveporate and flavor the rice.
I am sending this to the "Rice Mela" hosted by Srivalli of Cooking 4 all seasons. While I am at it, I am also sending a few of my previous rice posts to the mela.
Turkish tomato pilaf:
Click here for more of my rice dishes.