Ingredients
4 lb. roasting chicken
2 tablespoons almonds
1 tablespoon chironji seeds or pistachios
2 tablespoons white poppy seeds
1 teaspoon caraway seeds
1 teaspoon cumin seeds
1 teaspoon chilli powder, optional
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon saffron strands
2 tablespoons boiling water 1 cup yogurt
Salt to taste
3 hard boiled eggs
2 tablespoons ghee or oil
2 large onions, finely sliced
2 tablespoons finely chopped fresh coriander
1 tablespoon finely chopped fresh mint
2 or 3 fresh green chillies, seeded and chopped
1 cup hot water
2 cups basmati or other long grain rice
1/2 cup sultanas or raisins
1/2 cup shelled peas
Garnish:
silver leaf, optional
1/2 cup almonds or cashews, fried
Method:
Wash and dry the chicken well and with a very sharp knife make slits in the flesh of
the breast, thighs and drumsticks to allow spices to penetrate.
In electric blender grind almonds, chironji or pistachios, poppy seeds, caraway and
cumin. Combine these with the chilli powder, if used, and the ground coriander
and turmeric. Pound saffron strands in mortar and pestle and dissolve in the
boiling water, mix into yogurt together with ground spices. Add lei teaspoons salt.
Rub this marinade well into the chicken, inside and out, and let it marinate for at
least l hour in the refrigerator. Put the hard boiled eggs into the cavity of the
chicken and truss the bird, tucking its wing tips under and tying the drumsticks
together.
In a large, heavy saucepan, with a tight cover, heat the ghee or oil and fry onion
until golden brown. Remove onion from pan and reserve. Scrape excess marinade
from outside of chicken, put chicken in pan and. fry on all sides by turning it, taking
care not to let it burn. Add the marinade, coriander, mint and chillies, the fried
onion and hot water. Allow to come to simmering point, cover and simmer for 40
minutes. While chicken is cooking, wash rice well and soak in cold water for 30
minutes, then drain in colander.
Carefully lift chicken from pan. Measure stock in pan and add water to make up to
4 cups if necessary. Return to pan, add remaining 2 teaspoons salt and the drained
rice and bring to the boil, stirring to scrape any spice from base of pan. Put chicken
on top of rice, sprinkle sultanas and peas around it, cover tightly and continue
cooking for a further 30 minutes without lifting lid. Serve chicken surrounded by
rice and garnished with silver leaf and fried nuts.
4 lb. roasting chicken
2 tablespoons almonds
1 tablespoon chironji seeds or pistachios
2 tablespoons white poppy seeds
1 teaspoon caraway seeds
1 teaspoon cumin seeds
1 teaspoon chilli powder, optional
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon saffron strands
2 tablespoons boiling water 1 cup yogurt
Salt to taste
3 hard boiled eggs
2 tablespoons ghee or oil
2 large onions, finely sliced
2 tablespoons finely chopped fresh coriander
1 tablespoon finely chopped fresh mint
2 or 3 fresh green chillies, seeded and chopped
1 cup hot water
2 cups basmati or other long grain rice
1/2 cup sultanas or raisins
1/2 cup shelled peas
Garnish:
silver leaf, optional
1/2 cup almonds or cashews, fried
Method:
Wash and dry the chicken well and with a very sharp knife make slits in the flesh of
the breast, thighs and drumsticks to allow spices to penetrate.
In electric blender grind almonds, chironji or pistachios, poppy seeds, caraway and
cumin. Combine these with the chilli powder, if used, and the ground coriander
and turmeric. Pound saffron strands in mortar and pestle and dissolve in the
boiling water, mix into yogurt together with ground spices. Add lei teaspoons salt.
Rub this marinade well into the chicken, inside and out, and let it marinate for at
least l hour in the refrigerator. Put the hard boiled eggs into the cavity of the
chicken and truss the bird, tucking its wing tips under and tying the drumsticks
together.
In a large, heavy saucepan, with a tight cover, heat the ghee or oil and fry onion
until golden brown. Remove onion from pan and reserve. Scrape excess marinade
from outside of chicken, put chicken in pan and. fry on all sides by turning it, taking
care not to let it burn. Add the marinade, coriander, mint and chillies, the fried
onion and hot water. Allow to come to simmering point, cover and simmer for 40
minutes. While chicken is cooking, wash rice well and soak in cold water for 30
minutes, then drain in colander.
Carefully lift chicken from pan. Measure stock in pan and add water to make up to
4 cups if necessary. Return to pan, add remaining 2 teaspoons salt and the drained
rice and bring to the boil, stirring to scrape any spice from base of pan. Put chicken
on top of rice, sprinkle sultanas and peas around it, cover tightly and continue
cooking for a further 30 minutes without lifting lid. Serve chicken surrounded by
rice and garnished with silver leaf and fried nuts.
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