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This is a combo of delicious Middle Eastern flavours. What you will need:
3- 4 tablespoons vegetable oil
3 whole spring chicken cut into a butterfly
1 teaspoon coriander powder
1 teaspoon cinnamon powder
1 teaspoon black pepper
1 teaspoon garlic, ginger minced
1 bay leaf
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2 dried lime (sun dried), optional
3 & 1/2 cups water
Salt to taste
2 cups basmati rice
Pinch or saffron (optional)
1/2 kg potatoes, sliced and fried
4 onions fried until golden
1/2 cup yellow daal cooked crispy
Fresh coriander for garnish
Method:
In a pot over medium heat, pour the oil and sauté the chicken. Add the coriander powder, cinnamon, black pepper and garlic ginger mince. Give it a good mix. Keep flipping the chicken. Add in the bay Leaf and dried onions and mix well. Go in with water and salt to taste. Bring to a simmer, then remove the chicken from the broth. Place in a casserole and roast the chicken at 180°C for 30 minutes.
Retain the broth, add the washed rice to that broth, stir well, then add in saffron. Cook until all the liquid is evaporated. Cover and let it steam for about 5 minutes. Add in the fried sliced potatoes, arrange the roasted chicken and sprinkle in the fried onions.
Steam for another 10 minutes on low heat. Serve with the chicken on top, sprinkle more fried onions, coriander and daal. Enjoy!
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