Chicken and rice with kewra water flavor prepared for Uttarakhand Muslim weddings
- Chicken pieces ½ kg
- Rice 300 gm (soaked)
- Fennel seeds 1 tbsp
- Coriander powder 1 tbsp
- Onion 1
- Green chilies 8
- Whole hot spices 25 gm
- Turmeric powder 2 tbsp
- Water 1 cup
- Star Anise 5
- Cumin seeds 1 tbsp
- Ginger, garlic paste 2 tbsp
- Salt to taste
- Clarified butter 1 cup + 4 tbsp
→ Heat clarified butter in a pot and fry the onions, chicken, and ginger garlic paste.
→ Put fennel seeds and coriander powder in a muslin pouch and add to the pot.
→ When chicken changes colour add hot spices, salt, turmeric powder, green chilies and water.
→ Fry and remove from flame.
→ In a separate pot boil rice with aniseed flowers, cumin seeds and salt.
→ Layer cooked rice on top of chicken in the pot and pour 4 tbsp clarified butter over it.
→ Cover with a tight lid and steam on very low heat for 15 minutes or until done.
→ Mix and serve hot.