Rampe, Karapincha and lemon grass, enough water to boil the rice, a few red onion rings and garlic and salt to taste.
Preparation time: 90-120 minutes
Serves: 8
Nutritional Information (Per Serving)
Energy (Kcal)
Carbohydrate (g)
Protein (g)
Fat (g)
610.05
90.12
16.88
20.23
Simple Tips from Nestlé
Good to Know - Spices are rich in an array of natural ingredients that can help minimize the risk of heart disease, cancer, diabetes, high blood cholesterol, etc. and also improve the body's resistance against common illnesses.
Good to remember - The flavor and taste of spices add a healthy punch to all your meals throughout the day.
Method
Chicken
Mix the grounded mint leaf paste, curd and salt onto the chicken. Marinate for ½ hour.
Heat the ghee, fry the potatoes and cashew-nuts with it and keep aside.
In the same pan, with the remaining ghee, fry onion rings, garlic and green chilies.
Add the chicken to the pan and fry for a while. Add tomatoes, salt and enough water to cook the chicken.
Rice
Bring water to boil and add rampe, karapincha, lemon grass, cinnamon, cardamom, cloves and Maggi Chicken Seasoning Granules. Then add the rice and cook until rice is done.
Take ¾ of the cooked rice and place on the serving dish. Over it, place the cooked chicken curry with chicken pieces. Over that, sprinkle a little of the fried potatoes, cashew-nuts, plums and fried onions. Then add another layer of the rice on top.
Pile it similarly for 2 or 3 more layers. Then top with rice and the balance of the fried onion, potatoes and cashew-nuts. Lastly, sprinkle saffron and rose water mix with milk.
Make a dough with 250 grams of flour and water. Cover the rice with the dough and leave in the oven for 30 minutes at 180 0 C.
