When my kids want me to make this Indian dish, which I learned from my mother, they will do anything. So, I make it more often now just for that!
The Manchikatla-Layer
Ingredients
Serves: 4
• 1 1/2 kg. chicken breasts or thighs
• 2 tablespoons oil
• 1 medium-sizeion, sliced
For the marinade:
• 1 1/2 cups (375 ml.) plain
• yogurt
• 4 tablespoons of salt
• 4 tablespoons red chilipowder
• 1/2-tables of salt trouble
• 2 tablespoons ground coriander
• 1 teaspoon turmeric powder
• 2 tablespoons of ginger-garlic paste
• 3 tablespoons oil
• 1 cup coriander leaves
• 1 cup mint leaves
For the rice:
• 3 cups basmati rice
• 8 cups (2 liters) water
• 2 tablespoons of salt
• 2 small cinnamon sticks
• 5 cloves
• 4 bay leaves
• 5 cardamom pods
• Two black cumine teaspoonsseeds
• 1 pinch saffron dissolved in 1 tablepoon milk
Steps
1. To make the marinade: In a large bowl, mix together all the marinade ingredients and marinate the chicken for 6 to 8 hours.
2. Heat oil in a frying pan. Add onion and fry slowly on low heat for golden brown and caramelized.
3. To precook the rice partially (about 60%). Rinse the rice thoroughly. It’s a large pot, bring water to a boiler. Add the rice salt, cinnamon sticks, cloves, bay leaves, cardamom, and black cumin seeds. Cook for 5 minutes and drain the water quickly.
4. Put 2 tables of points of oil in a deep, flat bottom pan with a matching lid. Fry the marinated chicken in hot oil for 2 minutes. Layer the rice on top of the chicken. Add saffron solution and caramelized on top of the rice.
5. Cook on high heat for 5 minutes. Lower the heat and cover the pan tightly with the lid. Slow-cook the chicken and rice over low heat for 35 minutes. Serve, making sure that every serving has all the layers — chicken on the bottom and rice on the top.
Best served with yoghurt and lime on the side
