Ingredients
- 2 chopped yellow onions
- Oil, as needed
- 1 tablespoon ginger-garlic paste
- 6 chicken drumsticks
- 1 tablespoon crushed red pepper
- 1 teaspoon cumin seeds
- Salt, to taste
- 1/8 teaspoon turmeric
- 1 teaspoon ground coriander
- 2 chopped green chilies
- ¼ bunch cilantro (fresh coriander) leaves
- 1 cup (250ml) plain yogurt
- 3 chopped fresh tomatoes
- 10¾ oz (300g) white basmati rice
- A pinch of saffron
Method
- First heat a splash of oil then sauté the onion in there until golden.
- Take out half the onion and reserve to one side.
- Add the ginger-garlic paste to the onion still in the pan and cook for a minute.
- Next add the chicken, red pepper, cumin, salt, turmeric, coriander, chilies, cilantro, yogurt and tomatoes.
- Mix well and cook for 2 minutes.
- Cover and cook over a very low flame.
- Meanwhile you can boil the rice, following the instructions on the package.
- Drain it well.
- Spread some of the rice over the chicken mixture in the pan.
- Add the onion on top.
- Spread the remaining rice on top and sprinkle over the saffron.
- Simmer for 10 to 12 minutes or until the chicken is fully cooked.
- Serve with raita (a yogurt, mint and cucumber dressing) and perhaps some Indian bread.
Notes
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