• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 200g Basmati rice
  • 100ml cooking oil
  • 1 medium onion, sliced
  • 50g garlic, peeled and sliced
  • 50g ginger, peeled and sliced
  • 4 green chillies, sliced
  • 3 tomatoes, chopped
  • Dry masala:
  • 1/2 teaspoon coriander powder
  • 2 teaspoons red chilli powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 15 black peppercorns
  • 10 green cardamoms
  • 3 cinnamon sticks
  • 7 cloves
  • 3 bay leaves
  • Salt, to taste
  • 100g yoghurt
  • 250g chicken fillet, cut into pieces
  • 2 potatoes, peeled and halved
  • 300ml water
  • 4 saffron threads
  • Spice mix:
  • 5 green cardamoms, bruised
  • 1 teaspoon cinnamon powder
  • 1/2 teaspoon grated nutmeg
  • 100g butter, unsalted
  • 20g coriander leaves, chopped
  • 1 teaspoon rose water
  • Sealing dough


  1. Wash the rice and leave it to soak for 45 minutes in about 1 litre of water.
  2. Heat the oil in a claypot and add the onions, garlic, ginger and chillies. Sauté until lightly browned. Add the chopped tomatoes, dry masala, salt and yoghurt. Stir for 10 minutes over a low flame. Add chicken and potato halves to the mixture and allow it to cook for 15 minutes.
  3. Drain the rice, and add to the mixture. Pour in the water and add the saffron. Stir mixture until there is only 1cm of water remaining above the rice.
  4. Now add the spice mix, butter, coriander leaves and rose water.
  5. Roll the dough into a long strip and line the rim of the pot cover with the dough. Place the cover on the pot to seal it completely.
  6. Reduce the heat to the lowest setting and cook for 12-15 minutes. Set aside for about 5 minutes before opening the lid. Serve immediately, garnished with mint, etc.

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