Serves: 4 53 minutes
clarified butter (ghee) / butter
Grind the raw papaya peel, green chillies, ginger, mint and coriander leaves to a fine paste. Mix this paste with yoghurt and salt. Make cuts on the chicken pieces and rub this marinade into them well. Marinate in the refrigerator for at least four hours.
In a large vessel combine the rice, water, half the whole spices, salt and cook till the rice is half-done. Drain the excess liquid and spread the rice on a plate to cool. Heat the clarified butter (ghee)/ butter in a heavy-bottomed pan till hot and fry the remaining whole spices for a few seconds. Add the chopped onions and fry on medium level for about 3 minute(s) or till they are golden brown. In a large heavy-bottomed pan add some hot melted clarified butter (ghee)/ butter, a layer of chicken with the marinade, a layer of rice topped with a portion of the nuts, lemon juice, curry leaves and saffron milk. In this way arrange alternate layers of melted clarified butter (ghee)/ butter, chicken, rice, nuts,lemon juice, curry leaves and saffron milk till they are all used up. Make sure the topmost layer is of rice topped with melted clarified butter (ghee)/ butter, nuts, lemon juice, curry leaves and saffron milk. Spread the aluminum foil on the top of the pan and cover it with a tight fitting lid. Cook on high level for about 5 minutes. Reduce the heat to low level and cook it for about 45 minutes. TIPS:
Traditionally flavored rice or Basmati rice is used for this recipe. If it is difficult to obtain Basmati rice, (it may be available in Indian stores) any other long-grained rice is fine. Traditionally this recipe is cooked in an earthen pot for many hours on very low indirect flame. Serve hot with: Tomatoes in Yoghurt (Tamatar ka Raita) or any other yoghurt dish of your choice.
