500g Basmathi rice 1 Kg Chicken (breast) 400g Yogurt /curd 5, 6 Cardamom pods 2-3 green chillies - chopped 2-3 cloves 5-6 cloves of garlic - crushed 2 tp ground coriander 1 tp roasted cumin seed 1 tp salt Cinnamon stick 1 inch piece ginger - crushed 3 big onions - chopped Thinly sliced 1 or 2 carrots 4 cups of chicken stock 100 g Butter or 1/2 cup cooking oil 100g cashew nuts 150g sultana 50g almond 100g seedless grapes
Place the chicken, onion, crushed garlic, ginger, green chilli, coriander powder, roasted cumin seed, pinch of salt and yogurt in a bowl. Cover and leave in the fridge for 1-2 hr. In a frying pan, heat the oil or butter, fry some chopped onions for 15 minutes or until brown and crisp. Remove onion and add sultana, cashew, almond nuts and grated carrot and fry for 1-2 minutes. In a frying pan heat some oil/butter and place the marinated chicken and cook until tender and dry. Wash the rice. In a pan heat some oil and add cardamom, cloves and cinnamon stick and the rice. Cook the rice for 5-10 minutes or until golden brown. Add the salt and chicken stock, cover and cook the rice until tender. Preheat the oven to hot 220 C (425F). In an oven tray, mix the cooked rice, chicken, 3/4 of the fried sultana, carrot, and cashew and almond nuts. Place in the hot oven for 15 minutes. Garnish with fried onion, grapes, fried sultana and cashew.