Gordon Rock - Pakistani Cooking: A Cookbook for Beginner’s

If you are looking for a delicious dish that will explode in your mouth with a variety of different flavors, then this is the perfect dish for you to prepare.

Makes: 6 servings

Total Prep Time: 2 hours

Ingredients for the onions:

• 5 onions, peeled and thinly sliced
• cup of vegetable oil, for frying

Ingredients for the chicken:

• 2.2 pounds of chicken, cut into small pieces
• 1, 2 inch piece of papaya
• cup of beaten yogurt
• inch piece of ginger, minced
• 3 cloves of garlic, minced
• 1 Tbsp. of powdered red chili
• 1 tsp. of powdered turmeric
• 1 tsp. of garam masala

Ingredients for the masala:

• 5 Tbsp. of butter
• 1 tsp. of crushed red pepper flakes
• 2 tsp. of powdered garam masala
• 3 cloves of garlic, whole
• 1, 1 inch piece of ginger
• 4 green chilies, chopped
• 1 tsp. of powdered turmeric
• tsp. of black peppercorns, whole
• 2 Tbsp. of whole garam masala
• 4 tomatoes, chopped
• cup of beaten yogurt
• of a lemon, juice only
• cup + cup of mint leaves, chopped and for garnish
• Dash of salt

Ingredients for the rice:

• 2 cups of basmati rice, soaked for 30 minutes and drained
• tsp. of cumin seeds
• 4 bay leaves
• 2 black peppercorns, whole
• 10 pods of green cardamom
• Whole cloves
• 1 stick of cinnamon
• 3 pods of black cardamom
• tsp. of saffron threads
• tsp. of rose essence
• Dash of salt

Directions:

1. Prepare the onions. In a skillet set over high heat, add in the oil. Add in the sliced onions and cook for 20 to 25 minutes or until caramelized. Remove and transfer onto a plate lined with paper towels to drain.

2. Prepare the chicken. In a bowl, add in all of the ingredients for the chicken. Stir well to mix. Cover and set aside to marinate for 30 minutes to 1 hour.

3. Prepare the masala. In a food processor, add in the ginger, garlic cloves and green chilies. Pulse on the highest setting until a coarse paste begins to form. Remove and set aside.

4. In a skillet set over high heat, add in the butter. Add in the powdered masala, crushed red pepper flakes, powdered turmeric, black peppercorns, and whole garam masala. Stir well to mix. Add in the garlic and ginger paste and chopped tomatoes. Stir well to mix. Cook for 5 minutes or until aromatic.

5. Add in the chicken and season with a dash of salt. Cook for 5 minutes. Lower the heat to medium and continue to cook for 15 minutes or until the chicken is soft.

6. Prepare the rice. Drain the rice and place into a saucepan with 4 cups of water. Add in the cumin seeds and remaining ingredients. Stir well to mix. Set over medium to high heat and allow to come to a boil. Lower the heat to low and cook for 20 minutes or until all of the water has been absorbed.

7. Transfer the cooked chicken to the saucepan with the rice. Top off with the masala.

8. Cover and allow to steam over low heat for 8 minutes.

9. Remove from heat and serve immediately with a garnish of chopped mint and chopped cilantro.