Ingredients
To make rice
Basmati Rice - 3 cups
Onion - 1 big
Green Chilly - 6
Ginger garlic Paste - 1 tsp
Salt - as needed
Fennel Powder - 1/4 tsp
Coconut Milk - 1 cup
Water - 3 cups
Ghee - 2 tblsp
To make Gravy
Chicken - 2 lbs (cut into pieces)
Onion - 2 (chopped)
Tomato - 3 (chopped)
Ginger Garlic Paste - 2 tblsp
Green Chilly - 10 (slit)
Mint Leves - 1 cup (chopped)
Cilantro - 1 cup (chopped)
Curd - 4 tblsp
Fennel Powder - 1/2 tsp
Cumin Powder - 1/2 tsp
Corriander Powder - 2 tblsp
Chilly Powder - 2 tblsp
Turmeric Powder - 1/2 tsp
Pepper Powder - 1 tblsp
Garam Masala Powder - 1 tsp
Whole Garam Masala - 1 Bay Leaf, 2 Cinnamon Sticks, 5 Cloves, 3 Cardomom
Salt - as needed
Ghee - 2 tblsp
Fried Onions (Birista) - 1 cup
Roasted Cashews - 10 pieces or as needed
Lemon Juice - 2 tblsp
Orange food colour/ Saffron - a pinch
Method
To Prepare Rice
1. Soak the rice in water for about half an hour.
2. Heat little ghee in a frying pan, add the onions and green chilllies and fry till it turns brown in colour.
3. Add the ginger garlic paste and fry for a minute.
4. Add fennel powder and the drained rice. Fry the rice for few minutes.
5. Add the coconut milk, water and required salt and let it cook till the rice is 3/4th cooked.
To make gravy
1. Heat the ghee in a pan and add the whole garam masala.
2. Add the onions, green chillies and mint leaves and saute.
3. Add the ginger garlic paste and fry till the mixture is golden brown.
4. Add the tomatoes and cook till the tomatoes are smashed up.
5. Add all the dry spice powders, salt and curd. Cook the mixture.
6. Add the chicken pieces and saute nicely.
7. Cover, cook for 10 minutes and switch off. The chicken gravy is ready.
To prepare Dhum
Method 1 (On Stove top)
1. Take a heavy bottomed vessel and add about 2 inches of the prepared gravy.
2. Add half of the cooked rice as the next layer.
3. Next layer with the remaining gravy and put the remaining cooked rice as the last layer.
4. Top this with chopped cilantro, fried onions and roasted cashews.
5. Mix the orange food colour/saffron with the lemon juice and sprinkle on top.
6. Cover with a tight fitting lid.
7. Keep a tawa on the stove-top and put this vessel on top of it.
8. Keep the flame on a very low setting and cook for about half an hour.
Method 2 (In the oven)
1. Take a baking dish or aluminium tray and add the chicken gravy as the first layer.
2. Add the half cooked rice as the second layer and top it with chopped cilantro, fried onions and roasted cashews.
3. Mix the orange food colour/saffron with the lemon juice and sprinkle on top.
4. Cover the dish/tray with aluminium foil and cook it in a 350 degree oven for half an hour.
- Do not mix it. While serving dig deep with the serving spoon to get all the layers.
- Serve with raita, boiled egg, mirchi ka salan or ennai kathirikai.
To make rice
Basmati Rice - 3 cups
Onion - 1 big
Green Chilly - 6
Ginger garlic Paste - 1 tsp
Salt - as needed
Fennel Powder - 1/4 tsp
Coconut Milk - 1 cup
Water - 3 cups
Ghee - 2 tblsp
To make Gravy
Chicken - 2 lbs (cut into pieces)
Onion - 2 (chopped)
Tomato - 3 (chopped)
Ginger Garlic Paste - 2 tblsp
Green Chilly - 10 (slit)
Mint Leves - 1 cup (chopped)
Cilantro - 1 cup (chopped)
Curd - 4 tblsp
Fennel Powder - 1/2 tsp
Cumin Powder - 1/2 tsp
Corriander Powder - 2 tblsp
Chilly Powder - 2 tblsp
Turmeric Powder - 1/2 tsp
Pepper Powder - 1 tblsp
Garam Masala Powder - 1 tsp
Whole Garam Masala - 1 Bay Leaf, 2 Cinnamon Sticks, 5 Cloves, 3 Cardomom
Salt - as needed
Ghee - 2 tblsp
Fried Onions (Birista) - 1 cup
Roasted Cashews - 10 pieces or as needed
Lemon Juice - 2 tblsp
Orange food colour/ Saffron - a pinch
Method
To Prepare Rice
1. Soak the rice in water for about half an hour.
2. Heat little ghee in a frying pan, add the onions and green chilllies and fry till it turns brown in colour.
3. Add the ginger garlic paste and fry for a minute.
4. Add fennel powder and the drained rice. Fry the rice for few minutes.
5. Add the coconut milk, water and required salt and let it cook till the rice is 3/4th cooked.
To make gravy
1. Heat the ghee in a pan and add the whole garam masala.
2. Add the onions, green chillies and mint leaves and saute.
3. Add the ginger garlic paste and fry till the mixture is golden brown.
4. Add the tomatoes and cook till the tomatoes are smashed up.
5. Add all the dry spice powders, salt and curd. Cook the mixture.
6. Add the chicken pieces and saute nicely.
7. Cover, cook for 10 minutes and switch off. The chicken gravy is ready.
To prepare Dhum
Method 1 (On Stove top)
1. Take a heavy bottomed vessel and add about 2 inches of the prepared gravy.
2. Add half of the cooked rice as the next layer.
3. Next layer with the remaining gravy and put the remaining cooked rice as the last layer.
4. Top this with chopped cilantro, fried onions and roasted cashews.
5. Mix the orange food colour/saffron with the lemon juice and sprinkle on top.
6. Cover with a tight fitting lid.
7. Keep a tawa on the stove-top and put this vessel on top of it.
8. Keep the flame on a very low setting and cook for about half an hour.
Method 2 (In the oven)
1. Take a baking dish or aluminium tray and add the chicken gravy as the first layer.
2. Add the half cooked rice as the second layer and top it with chopped cilantro, fried onions and roasted cashews.
3. Mix the orange food colour/saffron with the lemon juice and sprinkle on top.
4. Cover the dish/tray with aluminium foil and cook it in a 350 degree oven for half an hour.
- Do not mix it. While serving dig deep with the serving spoon to get all the layers.
- Serve with raita, boiled egg, mirchi ka salan or ennai kathirikai.
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