Mehrin Karim is working at an international NGO. Apart from work, she enjoys experimenting with dishes and loves cooking, and taking care of her pets. She is born in Dhaka and youngest of 3 sisters. She has done undergraduate and master’s in Economics.
Ingredients
- 1.5 kg chicken Buy one farm chicken of this weight
- 1 cup yogurt
- 20 pcs green chillies
- 1 tbsp ginger paste
- 1.5 tbsp garlic paste
- 3/4 tsp garam masala powder
- Salt to taste
- 3 kg polao rice
- 3 cups chopped onion
- 3/4 cup cooking oil
- 3 pcs cinnamon
- 3 pcs cardamon
Instructions
- For the chicken:Cut the chicken into small pieces, mix ginger and garlic paste, add 5 tablespoons of yogurt, salt to taste, and 1/4 tsp garam masala powder, and mix well.
- Blend about 15 green chillies in a blender with a little water and add it to the chicken.
- Leave the mixture to marinate for about 20-30 mins.
- In a pan add about 1/2 cup oil, add a handful of chopped onions and when onion is light golden add the chicken mixture.
- Mix well, bring the mixture to a boil and leave on medium flame to cook, stirring occasionally.
- The chicken will secrete water and so there is no need to add any water separately.
- Once the chicken is cooked and the water has dried up, this will leave behind a thick gravy.
- Set the cooked chicken aside.
- For the rice:
- Wash the rice well and soak it for 15 mins in normal water.
- In a separate saucepan, bring water to boil.
- For the tehari:In a large pan, add 1/4 cup oil, add 2 cups of chopped onions, add 3 cinnamon and 1 cardamom. Fry till golden brown.
- When the onion is fried, drain the rice and add it with the onion and add salt to taste.
- Keep stirring this mixture as it tends to stick to the bottom of the pan.
- Just mix this around for about 1 minute and then add the cooked chicken mixture along with all the gravy and oil.
- Mix the rice and chicken well.
- Then add the boiled water to the point where the mixture is submerged in water and the water level is about 1/2-3/4 inch above the mixture.
- Bring it to a boil, add whole green chillies and 1/2 teaspoon of garam masala powder.
- Once the mixture is boiling, put the lid on and leave it on medium flame.
- Every few minutes, stir the mixture slowly.
- Once the water is 90% soaked up, lower the flame to minimum and let it cook.
- Once the rice is done (when the rice is completely translucent), take it off the flame and leave it covered with the lid for a while.
Nutrition
Calories: 345kcal | Carbohydrates: 95g | Protein: 10.6g | Fat: 3.9g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 385mg | Fiber: 6.5g | Sugar: 9.5g | Calcium: 85mg | Iron: 3mg
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