1Start with two chopped onions in cubes and add them to your pot together with four cardamom pods, six all spice balls (optional), cinnamon sticks, butter, and oil.
2Start with two chopped onions in cubes and add them to your pot together with four cardamom pods, six all spice balls (optional), cinnamon sticks, butter, and oil.
3Start with two chopped onions in cubes and add them to your pot together with four cardamom pods, six all spice balls (optional), cinnamon sticks, butter, and oil.
4Remove the skin from the chicken drumsticks and prepare all the chicken for the pot.
5Remove the skin from the chicken drumsticks and prepare all the chicken for the pot.
6Remove the skin from the chicken drumsticks and prepare all the chicken for the pot.
7Prepare the masala bowl by mixing two tablespoons of garlic and ginger, two tablespoons of badishap (fennel powder), two tablespoons of kuljana (coriander powder), one and a half tablespoons of jira (cumin powder), two grated tomatoes, and some buttermilk or mass. Mix everything well.
8Prepare the masala bowl by mixing two tablespoons of garlic and ginger, two tablespoons of badishap (fennel powder), two tablespoons of kuljana (coriander powder), one and a half tablespoons of jira (cumin powder), two grated tomatoes, and some buttermilk or mass. Mix everything well.
9Prepare the masala bowl by mixing two tablespoons of garlic and ginger, two tablespoons of badishap (fennel powder), two tablespoons of kuljana (coriander powder), one and a half tablespoons of jira (cumin powder), two grated tomatoes, and some buttermilk or mass. Mix everything well.
10Once the onions in the pot are braised, add one and a half teaspoons of turmeric and one tablespoon of chili powder, then mix.
11Once the onions in the pot are braised, add one and a half teaspoons of turmeric and one tablespoon of chili powder, then mix.
12Once the onions in the pot are braised, add one and a half teaspoons of turmeric and one tablespoon of chili powder, then mix.
13Add the chicken to the pot. When the chicken is semi-white, add the masala bowl mixture.
14Add the chicken to the pot. When the chicken is semi-white, add the masala bowl mixture.
15Add the chicken to the pot. When the chicken is semi-white, add the masala bowl mixture.
16Rinse the masala bowl with water and add it to the pot.
17Rinse the masala bowl with water and add it to the pot.
18Rinse the masala bowl with water and add it to the pot.
19Boil the pot on high heat and add three teaspoons of salt.
20Boil the pot on high heat and add three teaspoons of salt.
21Boil the pot on high heat and add three teaspoons of salt.
22Once the food is boiled, remove all the cardamom pods.
23Once the food is boiled, remove all the cardamom pods.
24Once the food is boiled, remove all the cardamom pods.
25Add the potatoes and boil until they are semi-soft.
26Add the potatoes and boil until they are semi-soft.
27Add the potatoes and boil until they are semi-soft.
28While the potatoes are boiling, make the day by mixing buttermilk or mass with a quarter teaspoon of jira (cumin), three-quarter teaspoon of sugar, a quarter teaspoon of salt, three-quarter teaspoon of chili powder, chopped dania (fresh coriander), and chilies (to preference). Mix well and set aside in the fridge.
29While the potatoes are boiling, make the day by mixing buttermilk or mass with a quarter teaspoon of jira (cumin), three-quarter teaspoon of sugar, a quarter teaspoon of salt, three-quarter teaspoon of chili powder, chopped dania (fresh coriander), and chilies (to preference). Mix well and set aside in the fridge.
30While the potatoes are boiling, make the day by mixing buttermilk or mass with a quarter teaspoon of jira (cumin), three-quarter teaspoon of sugar, a quarter teaspoon of salt, three-quarter teaspoon of chili powder, chopped dania (fresh coriander), and chilies (to preference). Mix well and set aside in the fridge.
31Once the potatoes are semi-soft (check with a knife), add two to three cups of rinsed rice to the pot.
32Once the potatoes are semi-soft (check with a knife), add two to three cups of rinsed rice to the pot.
33Once the potatoes are semi-soft (check with a knife), add two to three cups of rinsed rice to the pot.
34Add two cups of water to ensure the rice is completely covered.
35Add two cups of water to ensure the rice is completely covered.
36Add two cups of water to ensure the rice is completely covered.
37Cook the pot on high heat for 10 minutes and add some chopped coriander (dania).
38Cook the pot on high heat for 10 minutes and add some chopped coriander (dania).
39Cook the pot on high heat for 10 minutes and add some chopped coriander (dania).
40After 10 minutes, lift around the pot without stirring to prevent breaking the potatoes and chicken.
41After 10 minutes, lift around the pot without stirring to prevent breaking the potatoes and chicken.
42After 10 minutes, lift around the pot without stirring to prevent breaking the potatoes and chicken.
43Put foil on the pot and allow it to cook for a further 10 to 15 minutes, then lift again.
44Put foil on the pot and allow it to cook for a further 10 to 15 minutes, then lift again.
45Put foil on the pot and allow it to cook for a further 10 to 15 minutes, then lift again.
46Lower the heat to medium, add half a cup of water, and allow it to cook for a further 10 to 15 minutes on low steam heat for the final lift.
47Lower the heat to medium, add half a cup of water, and allow it to cook for a further 10 to 15 minutes on low steam heat for the final lift.
48Lower the heat to medium, add half a cup of water, and allow it to cook for a further 10 to 15 minutes on low steam heat for the final lift.
Ingredients
2 onions chopped in cubes
2 onions chopped in cubes
2 onions chopped in cubes
4 cardamom pods
4 cardamom pods
4 cardamom pods
6 all spice balls
6 all spice balls
6 all spice balls
cinnamon sticks
cinnamon sticks
cinnamon sticks
butter
butter
butter
oil
oil
oil
chicken drumstick
chicken drumstick
chicken drumstick
2 tbsp garlic and ginger
2 tbsp garlic and ginger
2 tbsp garlic and ginger
2 tbsp badishap (fennel powder)
2 tbsp badishap (fennel powder)
2 tbsp badishap (fennel powder)
2 tbsp kuljana (coriander powder)
2 tbsp kuljana (coriander powder)
2 tbsp kuljana (coriander powder)
1.5 tbsp jira (cumin powder)
1.5 tbsp jira (cumin powder)
1.5 tbsp jira (cumin powder)
2 grated tomatoes
2 grated tomatoes
2 grated tomatoes
buttermilk or mass
buttermilk or mass
buttermilk or mass
1.5 tsp turmeric
1.5 tsp turmeric
1.5 tsp turmeric
1 tbsp chili powder
1 tbsp chili powder
1 tbsp chili powder
3 tsp salt
3 tsp salt
3 tsp salt
potatoes
potatoes
potatoes
0.25 tsp jira (cumin)
0.25 tsp jira (cumin)
0.25 tsp jira (cumin)
0.75 tsp sugar
0.75 tsp sugar
0.75 tsp sugar
0.25 tsp salt
0.25 tsp salt
0.25 tsp salt
0.75 tsp chili powder
0.75 tsp chili powder
0.75 tsp chili powder
dania (fresh coriander)
dania (fresh coriander)
dania (fresh coriander)
chilies
chilies
chilies
2 cups rice
2 cups rice
2 cups rice
2 cups water
2 cups water
2 cups water
0.5 cup water
0.5 cup water
0.5 cup water
Equipment
potknifefoil
Tips
Do not stir the pot too often after adding rice to prevent potatoes and chicken from breaking.
Rinse out the masala bowl with water and add it to the pot to avoid waste.
If you don't have allspice balls, it's optional to skip them.