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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat vegetable oil and add sliced red onions, garlic paste, ginger paste, and chillis until onions are softened and fragrant.
Add chicken, salt, clove powder, coriander powder, ginger powder, cinnamon, cardamom, 7 spices, bay leaves, fennel, and coconut milk.
Cover the chicken with hot water and cook for 40 minutes until the chicken is tender.
Add chopped potatoes and cook for another 15 minutes until potatoes are soft.
Add raisins and fried onions, stirring gently.
In a separate pot, boil rice with oil, a cinnamon stick, and salt until rice is cooked through.
Drain the rice and add it to the chicken mixture. Stir in saffron water and coriander.
Seal the pot well and cook on low heat for 20 minutes. Serve hot.
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You can substitute 7 spices with all spice if unavailable.
Ensure the pot is sealed well to trap steam and cook the rice evenly.
Can I use boneless chicken?
Yes, boneless chicken can be used, but adjust the cooking time accordingly.
What can I use instead of coconut milk?
You can use regular milk or a milk substitute, but it will alter the flavor.
How do I know when the rice is cooked?
Test the rice by pinching a grain; it should be tender but not mushy.
Can I make this dish ahead of time?
Yes, you can prepare it in advance and reheat before serving.
Is there a vegetarian version?
You can replace chicken with chickpeas or tofu for a vegetarian version.
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