• Chicken, whole, cut into quarters 5.0 kg
  • Bezar spice 30.0 g
  • Ghee 100.0 g
  • Garlic, minced 30.0 g
  • Cardamom whole, bruised 8.0 pc
  • Cinnamon sticks 2.0 pc
  • Coriander leaves, chopped 20.0 g
  • Potato, cubes 1.0 kg
  • Basmati rice 2.0 kg
  • Water 3.0 l
  • Onions, chopped 300.0 g
  • Raisins 50.0 g
  • Lemon, dried, whole 2.0 pc
  • Saffron, soaked in lemon juice 1.0 g
  • Cumin powder 2.0 g
  • Turmeric powder 2.0 g
  1. Chicken:

    • Clean chicken pieces and rub with Knorr Chicken Stock Powder and bezar spices, then brown on both sides with some of the ghee.
    • Transfer to the pot, add more ghee, fry garlic, cardamom, cinnamon sticks and freshly chopped coriander.
    • Pour in Knorr Tomato Pronto and then add the potato, simmer for 15 minutes.
    • Remove chicken pieces from the pot.
    • Rinse basmati rice until water runs clear, add to the pot and set the chicken pieces on top of the rice.
    • Dilute the Knorr Professional Chicken Stock Cubes in the water and pour in the rice pot until it covers the chicken and bring to a boil, reduce heat and cook until rice is cooked, for about 20 minutes.
    • Meanwhile, fry slices of onion in the remaining ghee until browned, remove from heat and mix in the raisins.
  2. Plating:

    • Arrange rice in a platter, top with chicken pieces, and garnish with onion and raisin mixture. Boiled egg can be added as garnish along with fresh herbs.