Heat clarified butter in a pot and fry the onions, chicken, and ginger garlic paste.
Put fennel seeds and coriander powder in a muslin pouch and add to the pot.
When chicken changes colour add hot spices, salt, turmeric powder, green chilies and water.
Fry and remove from flame.
In a separate pot boil rice with aniseed flowers, cumin seeds and salt.
Layer cooked rice on top of chicken in the pot and pour 4 tbsp clarified butter over it.
Cover with a tight lid and steam on very low heat for 15 minutes or until done.
Mix and serve hot.
Pleasebe judicious and courteous in selecting your words.
It is ver nice
Food Glossary |
Contact US |
Copyright © 2015 Direct Advert Media LLC an website design firm | All Rights Reserved