Chicken drumettes (the thick joint of chicken wings)
★Whole cardamon pods
★Whole black peppercorns
Fresh coriander leaves
2 1/2 teaspoons
The other ingredients:
2 to 3 tablespoons
Fresh coriander leaves
For the yogurt sauce:
Chukauni (to serve instead of the yogurt sauce)
Recipe ID: 900451
Preliminaries: Cook the rice so that it's firm. Add 1 teaspoon each of butter and salt (not listed in the ingredients) and mix in. You can add a bay leaf if you like, too.
Preliminaries: Chop up the 2 large onions, garlic, ginger, tomato, and coriander leaves.
Preliminaries: Wash the chicken drumettes and pad try. Poke several holes in them with a knife, rub in the lemon and salt, and leave for a while.
Preliminaries: Slice 1/2 onion and shallow fry it in oil in a frying pan. When the onion has turned brown, drain it off and reserve on a plate. Dry roast the cashew nuts and almonds in another frying pan.
Preliminaries: Warm the milk up to about body temperature in a microwave. Add the saffron and leave for about 30 minutes.
Put 3 tablespoons of oil in a non-stick frying pan. When it's hot add the ★ spices and stir-fry for 10 seconds.
When the spices are fragrant, add the Step 2 chopped up onion, garlic and ginger, and stir fry until translucent. Be careful not to let it burn.
Add the chopped tomato from Step 2. Optionally add some chopped red chili peppers. Stir fry for 3 minutes.
When the tomato and onions are mixed together well and starting to become sticky, add the chicken and stir fry again, for about 3 minutes or so until browned properly.
When the chicken has been browned, add the finely chopped coriander leaves, garam masala and salt. Keep stir-frying.
Cover with a lid, and steam-cook over low-medium heat for about 15 minutes to cook the chicken through. Mix occasionally.
Add the cooked rice from Step 1 on top of the chicken. Dot the top of the rice with bits of butter as shown.
Pour the milk and saffron from Step 5 evenly over the rice.
Add the lightly roasted cashew nuts and almonds, as well as dried fruits to taste.
Sprinkle the fried onion and more more chopped coriander leaves on top of the rice. Start steam-cooking the chicken and rice.
Cover the pan with a lid that has been wrapped in a moistened absorbent cotton cloth, and steam cook over low heat for about 15 minutes. The moistened cloth is used in order to prevent the steam from escaping.
Done. Open the lid to serve. Distribute the rice and chicken at the table, so that everyone can enjoy the fragrance of the chicken and spices that emanate from it.
Eat while mixing the rice together with the chicken and stir-fried onions on the bottom of the pan. It's even better mixed with a yogurt sauce made by mixing yogurt and black pepper.
Here I made chukauni (Recipe ID: 900451), which is delicious served on chicken biryani.
Story Behind this Recipe
This is a dish that is served for celebrations, and it's one of my favorites. I saw chicken biryani and chakauni on a TV show, and got the urge to eat it for the first time in a while. I made it at home to celebrate the anniversary of the day I left India.
Basmati rice is ideal, but if you are using regular white rice, make sure to cook it so it's firm since it will be steamed with the chicken in Step 16. When serving on a plate, combine the chicken sauce on the bottom of the pan with the rice evenly. This is even better when served with tomato onion raita or chukauni.