14 December 2012,20:50 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
40 minutes

Cooking Time :
50 minutes

Preparation Method :

  • Rub the ground paste on the chicken pieces. Add the whisked yogurt, garam masala and salt, mix well. Allow to marinate for about an hour.
  • Boil about 2 litres of water. Add the rice together with 1 teaspoon of oil and salt. Cook for about 5 minutes till the rice is half done. Drain and transfer to a wide pan.
  • Rub salt into the potatoes and set it aside for about 10 minutes.
  • Heat oil in a pan and fry the potatoes for about 5 minutes or until half cooked. Remove and set aside.
  • Keep about half a cup of oil and remove the rest. Fry the onions till golden brown. Remove half and set aside.
  • Add the marinated chicken to the balance onions. Fry stirring frequently till the contents come to a boil. Continue frying on medium flame till the oil starts to surface.
  • Add a little water and cook covered for about 10 - 15 minutes or until the chicken is half done.
  • Add the fried potatoes and cook on slow flame for 5 minutes till the chicken and potatoes are tender. When done, make sure to have at least 1½ cups gravy.
  • Spread the rice over the chicken. Sprinkle saffron mixed with warm milk, melted ghee and fried onions.
  • Dot with the cream. Cover with a tight fitting lid and cook for 2 minutes on high flame, simmer to low flame for about 10 - 15 minutes or until the rice is done.


  • 500 grams long grain rice, Rinsed, soaked and drained
  • 1.5 kgs chicken, cut into 10-12 pieces, washed and drained
  • 300 grams small potatoes, washed
  • 5 onions, finely sliced
  • ½ teaspoon saffron, mixed in 2 tablespoon of milk
  • 75 ml yogurt, whisked 
  • 1 teaspoon garam masala
  • 2 tablespoon melted ghee 
  • 3 tablespoon thick cream
  • 150 ml IDHAYAM Sesame Oil 
  • Salt, to taste

Ground to a fine paste

  • 10 - 15 green chillies 
  • 1 small piece ginger 
  • ½ pod garlic 
  • 1 small onion
  • 60 grams fresh green coriander, chopped 
  • 60 grams fresh mint leaves

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