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| Main ingredients | Boneless chicken thighs, Sweet corn kernels, Short grained rice, Green cardamoms, Cinnamon, Fennel seeds, Cloves, Black cardamoms, Fried onions, Fried garlic, Dried ginger powder, Milk, Chicken seekh, Ghee |
| Cuisine | Kashmiri |
| Course | Rice |
| Prep time | 25-30 minutes |
| Cook time | 50-55 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 400 grams boneless chicken thighs, cut into 2 inch pieces
- 1 cup sweet corn kernels
- 1 cup short grain rice, washed, soaked for 20 minutes and drained
- 3-4 green cardamoms
- 1 inch cinnamon
- 1 tablespoon fennel seeds (saunf)
- 5-6 cloves
- 2 black cardamoms
- ½ cup fried onion + for garnish
- 2 tablespoons fried garlic
- 1 teaspoon dried ginger powder (saunth)
- Salt to taste
- 1 cup milk
- Hot ghee to serve
- 4 chicken seekhs
Method
- Heat 3 cups water in a deep pan, add rice and sweet corn kernels and mix well. Cook till it comes to a boil. Mix well and continue to cook, stirring occasionally, for 10-15 minutes or till the rice is done.
- Once the rice is cooked mash the mixture with the back of a wooden spoon.
- Add chicken, green cardamoms, cinnamon, fennel seeds, cloves, black cardamoms and mix well. Add 2 cups water, mix and continue to cook for 3-4 minutes.
- Add fried onion and fried garlic and mix.
- Add dried ginger powder and mix well. Reduce heat to medium and continue to cook, stirring occasionally, for 20-25 minutes or till the chicken is cooked completely.
- Switch the heat off, discard the black cardamoms and coarsely blend the mixture with an electric hand blender.
- Place the pan back on heat, add salt, and mix till well combined. Add milk, stir continuously and cook for 1-2 minutes.
- Transfer into a serving bowl, place a chicken seekh on top, garnish with fried onions, and pour hot ghee over. Serve hot.
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