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Ingredients:
5 onions, sliced and fried until golden
6 cloves of garlic, fried
1 teaspoon turmeric powder
1 teaspoon cardamom powder
1 teaspoon curry powder
1 teaspoon jeera
1 teaspoon cinnamon powder
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Salt to taste
100ml yoghurt
(Blend the above ingredients until smooth. Reserve half of the fried onions to use when layering the rice.)
1 whole chicken, cut into 4 pieces
1kg potatoes, cut into quarters
3 tablespoons oil
3 cups basmati rice
4 cups water
Salt to taste
Method:
In a pot over medium heat, add the oil and sauté the potatoes and chicken until they are golden brown. Add the blended marinade and cook until the sauce is thick.
Transfer the chicken and potatoes to a baking tray and roast at 180°C for about 30 minutes. Set the sauce aside to be layered with the rice so that the flavours are absorbed into the rice.
In a separate saucepan, bring the water to a boil, then add the basmati rice and cook until al dente.
Add salt to taste, then remove the rice from the pot and start learning the rice with the remaining sauce from the chicken and the fried onions. Cover with a tight-fitting lid and steam for a further 15 minutes.
Remove the chicken from the oven. Fluff up the rice and serve on a platter. Arrange the chicken and potatoes on top and serve with your favourite sauce. We used a mixture of fresh coriander, yoghurt, garlic and salt.
Enjoy!
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