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Ingredients

• 2 cups long grained Basmati rice
• 1 lb boneless chicken thigh ( approx gms )
• 1 cup Tandoori marinade
• Salt to taste
• 1/4 cup of oil
• 2 cups sliced Onions
• 8 whole Cashews
• 1 tbsp chopped dry Coriander
• 1 tsp sliced green Chillies
• 1/4 cup Butter
• 1/2 tsp Chilli powder
• 1/2 tsp Turmeric
• 1/2 tsp Coriander powder
• 1 tsp Pav Bhaji
• Salt to taste
• 2 cups of blanched and pureed Tomato
• 1/2 cup heavy or whipping cream
• 2 cups Basmati rice
• Add 4 cups of water 1 tbsp Salt and bring to the boil
• Pinch of Saffron strands
• 1/2 cup hot Milk
• 1 - 2 inch stick Cinnamon
• 2 Star Anise
• 2 black Cardamoms
• 5 green Cardamoms
• 8 Cloves
• 2 Bay leaves
• Salt
• 1/4 cup melted Ghee or Butter
• Pinch Food colouring

Instructions

1. Marinate the Chicken in the tandoori marinade, preferably overnight
2. Start by soaking the rice at least for an hour and then wash and drain
3. Skewer the Chicken and half cook on the BBQ – you can also use the oven or pan fry the pieces
4. In a pot add the oil and fry the onions
5. When the onions are brown but still soft, remove half and keep aside
6. Continue cooking the second half and add the cashews and remove when the onions are darker and crispy(but not burnt) and keep aside
7. In the same pot add the coriander and the green chillies
8. Add the soft onions back in followed by all the powdered spices
9. Add in the Chicken and follow with the tomato puree and stir well
10. Add salt to taste and cook for a few minutes so the chicken is completely cooked
11. Add the cream and mix
12. Cook the rice in the water and salt till half cooked
13. Add saffron threads to hot milk and allow to steep
14. Remove and drain any extra water
15. Layer the rice over the gravy
16. Add the melted ghee
17. Add the fried onions and cashews and the saffron milk
18. Seal with foil, cover and cook for 20 – 25 mins
19. Gently stir with a fork and serve with fresh mint and coriander

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