Prep time: 51-60 minutes
Cook time: 31-40 minutes
Calories: 2823 gm
Carbohydrates: 295.4 gm
Protein: 241.1 gm
Fat: 74.8 gm
Other: Fiber - 16.2 gm
2 cups brown basmati rice, soaked
½ cup green chutney
800 gms chicken, cut into 1½ inch pieces on the bone
Salt to taste
2 inch cinnamon sticks
6 green cardamoms
½ cup yogurt
¼ tsp turmeric powder
3 tbsps oil
2 medium onions, sliced
1 tsp ginger paste
1 tsp garlic paste
3 tbsps chopped fresh coriander leaves
5-6 saffron strands, dissolved in 2 tablespoons of milk
A few rose petals
A few sprigs of fresh mint leaves
1 cup sliced and deep fried onions
1 tsp screwpine essence (kewra)
1 tsp rose water
½ tsp garam masala powder
Cook brown rice with salt, six cups of water, half a cinnamon, cardamoms and cloves till three-fourth done. Drain and set aside.
Take green chutney in a bowl; add yogurt, salt, turmeric powder and mix. Marinate chicken pieces in it for an hour preferably in the refrigerator.
Heat oil in a deep non-stick pan; add the remaining cinnamon, green cardamoms, cloves and onions and sauté till the onions turn brown.
Add ginger paste, garlic paste and sauté adding a little water to avoid scorching. Add marinated chicken, mix and cook. Reduce heat, cover and cook for five minutes. Add fresh coriander leaves.
Take a deep microwave-friendly bowl. Spread a layer of half the brown rice at the base. Sprinkle half the saffron milk, rose petals, mint leaves, fried onions, screwpine essence, rose water and garam masala powder. Spread the chicken gravy and again spread layers of the remaining brown rice, saffron milk, rose petals, mint leaves, fried onions, screwpine essence, rose water and garam masala powder.
Cover with a cling wrap, make a few holes on it. Cook on Microwave HIGH mode (100 per cent) for five minutes. Allow standing time of five minutes. Remove the cling wrap and serve hot with a raita of your choice.