Method:
1) Mix spices 1tsp zahfaran, turmenric, salt, and Saudi spices together and rub with on the chicken on both sides with gloves.
2) On medium high heat add 5tbsp oil and 4 chopped onions in a pan, and cook till golden brown.
3) Add golden onions in a metal pot, 2 cinnamon sticks, 5 pcs cardamom pods, 6 pcs cloves, 1½ tbsp salt, ½ cup yellow raisins, 3 cups washed & drained basmati rice, and warm water.
4) Stick your finger in the pot to make sure the water covers your index finger and mix it well.
5) Add metal rack on top of the rice, and add the chicken.
6) Let it cook on preheated oven at 185 degrees Celsius for 1 hour to 1 hour & 20 min.
7) Remove from the oven, add the chicken inside the rice pot.
8) Make a small plate/bowl from the aluminum foil, add it inside the pot, add little oil in the foil, and add the hot charcoal in the foil.
9) Cover it quickly, and add clothe on top to seal the smoke for 10 to 15 minutes.
10) Remove the charcoal, and serve rice and chicken.
11) Sprinkle with roasted pine nuts, shredded almonds, and chopped coriander.
Method:
1) Take a vessel and pour one tsp of oil.
2) Fry the onion until transparent.
3) Add, capsicum, celery, spring onion, carrots, beans and mushrooms.
4) Cook them for a few minutes until they turn brown.
5) Take another vessel and fry the chicken and prawns.
6) Pour a little oil. Add chopped garlic.
7) Remove it when it turns brown. Keep aside.
8) Once oil is flavoured with garlic, place the rice in the same vessel.
9) Now Fry it for 5 minutes.
10) Combine all the vegetables, chicken and prawns.
11) Cook the rice in the chicken stock.
12) Mix all the sauces with cooked rice.
13) Fry for 5 minutes on high heat.
14) Keep stirring and serve hot.
Method:
1) Take a vessel and pour one tsp of oil.
2) Fry the onion until transparent.
3) Add, capsicum, celery, spring onion, carrots, beans and mushrooms.
4) Cook them for a few minutes until they turn brown.
5) Take another vessel and fry the chicken and prawns.
6) Pour a little oil. Add chopped garlic.
7) Remove it when it turns brown. Keep aside.
8) Once oil is flavoured with garlic, place the rice in the same vessel.
9) Now Fry it for 5 minutes.
10) Combine all the vegetables, chicken and prawns.
11) Cook the rice in the chicken stock.
12) Mix all the sauces with cooked rice.
13) Fry for 5 minutes on high heat.
14) Keep stirring and serve hot.
Method:
1) Wash and chop the gooseberry around the seed and discard the seed and chop up the flesh.
2) Remove stems, wash and slice the green chiles.
3) Grind chopped gooseberry, coconut, green chiles and salt into paste adding enough water.
4) Refresh rice with water and cook in 3 cups of water until all the water has been absorbed and rice turns soft.
5) Fluff up the rice on a wide plate and keep aside.
6) Heat oil in a pan, add all talimpu ingredients in order.
7) When mustard seeds start spluttering, add ground gooseberry paste and turmeric powder.
8) Cook till the raw smell of the gooseberry and the green chile is gone (around 3 mintues).
9) Stir in steamed rice and fry for a minute or two to let the rice absorb all the flavors.
10) Cover and remove from heat.
11) Serve gooseberry rice immediately with raita or with any pickle.
Method:
1) Heat ghee or butter in a large wide pan or wok.
2) Add dry spices
3) cloves, cardamom, and cinnamon tree leaf.
4) Throw in the chopped onion and fry until it just begins to turn brown.
5) Add ginger-garlic paste and chillies and fry for about 1 minute before tossing in all of the dried fruits and nuts.
6) Add salt to taste.
7) Turn the flame down to low.
8) Soak the strands of saffron in milk, mixing until the milk turns orange.
9) Pour the cooked rice into the pan and sprinkle the saffron-milk on top.
10) Stir very carefully so as not to break or mash up the rice grains, mixing the flavourings and saffron colour in uniformly and heating the rice.
11) Add more ghee according to your preference.
12) optional adding panneer fried in ghee to the pulao makes it taste better. use chicidi as a sidedish
