History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Chicken On Bone 1 1/2 inch pieces on the bone 800 grams
Brown Rice Soaked in water for 3-4 hours 1 1/2 cups
Salt to taste
Cinnamon 2 one-inch pieces
Green cardamom 3-4
Turmeric powder 1/4 teaspoon
Ginger, roughly chopped 1 inch piece
Garlic cloves 5-6
Onion roughly chopped 1 medium
Green chutney 3-4 tablespoons
Yogurt 1/2 cup
Garam masala powder 1/2 teaspo
Saffron (kesar) 5-6
Milk 1/4 cup
Fried onions 1 cup
Desi ghee 2 tablespoons
Rose petals a few
Rose water a few drops
Kewra water a few drops
Fresh mint leaves, for garnish a few drops
Whole wheat flour (atta) dough as required
Heat sufficient water in a deep non stick pan, add rice, salt, cinnamon, cloves, green cardamoms and cook.
Heat 2 tbsps oil in another non stick pan, add chicken, turmeric powder and salt and sauté. Grind ginger, garlic and onion and add to the chicken and mix. Cover and cook for 3-4 minutes.
Add green chutney, adjust salt and mix well. Add yogurt and mix. Add garam masala powder and mix again. Take saffron and milk in a small bowl and heat in a microwave oven for ½ minute. Add fried onions to chicken and mix and cook till slightly dry.
When the rice is almost done strain it into a bowl. Add desi ghee and mix and spread the rice over the chicken. Sprinkle rose petals, saffron milk, rose water, kewra jal, garam masala powder, a few fresh torn mint leaves. Cover the pan and seal with dough. Cook under dum for 10-12 minutes on low heat. You can even keep the pan over a hot tawa and cook till done.
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