Halwai April 15, 2019

Ingredients:

• 800 g – basmati Rice
• 1 – whole Chicken
• 1/4 kg – Tomatoes
• 2 – medium sized Onions
• 2 tsp – Coriander seeds
• 20 – black pepper seeds (approx.)
• 3 – Cardamoms
• 3 – Cloves
• 2 inch – Cinnamon stick
• 1 tbsp – ginger, Garlic paste
• 1 tbsp – Vinegar
• 1 tsp – Turmeric powder
• 3 – fresh Green chillies
• 1/2 cup – fresh coriander and Mint
• 6 tbsp – vegetable oil
• 1 tbsp – Ghee or Butter
• salt to taste

Method:

  1. Cut the chicken into 6 pieces and wash it well.
  2. Marinate the chicken for 1 hour in the ingredients.
  3. Heat vegetable oil and put coriander seeds, cardamom, cloves and cinnamon.
  4. Fry it in low heat till fragrance is noticeable (approx. 2 mins).
  5. Take out the ingredients from the oil and keep it aside.
  6. To the remaining oil, add finely chopped onions, butter / ghee and fry lightly.
  7. Add finely chopped tomatoes and keep frying till they become soft.
  8. Now, add the ingredients which were kept aside.
  9. Add the marinated chicken and fry for 5 mins.
  10. Then add 4 glasses of water.
  11. Cover the utensil and let it boil for 15-20mins.
  12. Remove the chicken pieces from the curry and bake them in oven till they are light red.
  13. Add the washed rice to the remaining curry.
  14. Make sure that sufficient amount of water is present for the rice.
  15. Cook it as normal steamed rice.
  16. Serve kapsa in a big tray and add chicken pieces on the top of rice.

Recipe courtesy of Haq Mae Munah