CHICKEN MUTANJAN
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Ingerdients:
chicken stock:
1: chicken 1 kg
2: water 4 cups
3: onion 1 large
4: green cardamom 10 pieces
5: cloves 1/2 ts
6: anise flower 1 piece
7: black cardamom 2 pieces
8: black pepper corns 1 ts
9: cinnamon stick 2 inch piece
10:coriander seeds 1 tbs
11:fennel seeds 1tbs
12:salt 2 1/2 tbs
for rice:
1: rice 750g (boil it 80% strain and keep aside)
2: clarified butter 1 cup
3: chum chum about 10 pieces
4: sugar 350g
5: almonds 10 sliced
6: cashew nut 10 pieces
7: raisins 2 tbs
8: fresh ginger 2 inch sliced
9: black pepper corns 8 pieces
10: cinnamon stick 1 inch piece
11:cloves 4 pieces
12:anise flower 1 piece
13:green cardamom 8 pieces
14:kewra water 4 tbs
15:lemon juice 3 tbs
16:food color yelow, red, green or can use one color.
Recipe:
(boil rice 80% and keep aside)
1: in a large pan add the chicken, water, onions, green cardamom, cloves, cinnamon stick, black pepper corns, anise flower, black cardamom, coriander seeds, fennel seeds, salt mix well, on high flame bring to a boil, then cover and reduce the flame low to medium and cook tillt he chicken is completely cooked.
2: once the stock is made strain it and keep aside the stock, the chicken pieces also in a seperate bowl, and discard the spices.
3: in a pan heat the butter and add anise flower, green cardamom, black pepper corns, cinnamon stick, cloves, fry it for 1 minute.
4: now add the chicken pieces and fry on high flame till gets a little golden color.then add the lemon juice, fresh ginger, suger, chicken stock 1 cup and cook on high flame till the suger dissolves.
5: once the sugar dissolves then add the 80% boiled rice, mix it lightly add almonds, cashew nut, raisins, kewra water, cook on high flame till all the liquid in the rice dries.
6: once the water dries add the color on the sides, chum chum, cover the lid and cook on high flame for 5 minutes, then reduce the flame to low and simmer for 10 more minutes.
7: now the mutanjan chicken is ready serve hot :)
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