Remove the skin from the
chicken. Heat the oil and fry the onion, garlic and
ginger over a medium heat until browned. Add the
cardamom, cloves, bay leaves, peppercorns and
cinnamon and fry for 3 minutes. Add the nutmeg,
coriander and chili and cook for 2 minutes. Lightly
whisk the soured cream and yoghurt, pour over the
spices and cook for 2-3 minutes, stirring. Mix the
chicken pieces and salt. Cover and simmer gently for
20-25 minutes until the chicken is tender, stirring
occasionally.
Cook the rice in boiling water
for about 10 minutes then drain. Heat the oil and
fry the onion over a medium heat until browned and
crisp then remove and drain. Add the almonds and
raisins to the pan and fry until the almonds are
golden. Remove and drain. Place the chicken in a
casserole dish and spread the rice over the top.
Garnish with the onions,
almonds and raisins, cover tightly with foil and the
lid and bake in a preheated oven at 150C/300F/gas
mark 3 for 15 minutes. Turn off the heat and leave
the casserole in the oven for a further 10 minutes.
Serve hot with vegetables, mint chutney and papadums.
Indian
Recipes - Hyderabad-style Chicken Pulao Rice Indian Recipe
