Indian Style Chicken Majboos Recipe - How To Prepare Chicken Majboos Recipe

Delicacy And Spicy Indian Style Chicken Majboos Recipe For Lunch 

This is a renowned Arabic dish with chicken and basmati rice as the centre fixing, it is not difficult to make taste like an alternate form of biryani we can call this an Arabic biryani as well. I utilized some Indian style in it. 

Elements of Chicken majboos 

1.00 kg Chicken 

2.00 cup basmati rice 

4.00 cup water 

4.00 tbsp ghee 

2.50 tbsp chicken tail shapes 

0.25-milligram cardamom 

0.25-milligram clove 

0.25-milligram cinnamon 

0.25-milligram narrows leaves 

0.25-milligram pepper 

0.25 tbsp cold powder 

0.25 tbsp turmeric powder 

0.25 tbsp cumin seeds 

1.00 cup onion 

1.00 tbsp ginger 

1.00 tbsp garlic 

2.00 tbsp green cold 

1.00 tbsp pudina leaves 

0.50 tbsp salt 

0.50 cup vegetable oil 

0.25 tbsp pepper powder 

1.00 tbsp dried lemon 

Chicken majboos 

STEP: 1 

From the start, spotless and cut chicken into enormous pieces and you can save the skin for more taste, make cuts on the chicken pieces. 

STEP: 2 

Marinate the chicken pieces utilizing turmeric powder, cold powder and salt for around ten minutes. In the interim, make a glue of ginger-garlic together or independently. 

STEP: 3 

Then, at that point, we can orchestrate the primary fixings, cut onion, carrot, tomato, green crisp, some pudina leaves into little pieces. 

STEP: 4 

Then, at that point take more than two cups of rice in a bowl and wash it well, channel off abundance water and keep it to the side. 

STEP: 5 

Then, at that point heat a dish or Kadai and empty some vegetable oil into it, I utilized sunflower oil, then, at that point when it's hot add the flavours like cumin seeds, cardamom, clove, pepper and so on to it. 

STEP: 6 

Then, at that point add cut onion to it, saute it well, when it becomes muscle add the cut tomatoes and mix well. Hang tight for two minutes. 

STEP: 7 

Then, at that point when the water comes out from the tomato pour the ginger-garlic glue mix well and add pudina leaves to it, saute it well and afterwards add green crisp to it. 

STEP: 8 

Then, at that point put the marinated chicken pieces into the onion blend and let it half-cooked, so close the Kadai and keep it in low fire. 

STEP: 9 

Then, at that point following Five minutes put dried lemon, pepper powder to it and add one cup of water to it. Then, at that point add the chicken tail solid shapes to it. 

STEP: 10 

Then, at that point close the Kadai and Wait for ten minutes and afterwards take out the cooked chicken pieces and spot them on a bowl or plate. 

STEP: 11 

Then, at that point pour the washed and depleted rice into the Kadai and afterwards pour the leftover water, that is four cups or according to requirements, eliminate the dried lemon from it. 

STEP: 12 

Then, at that point close the Kadai and let the rice gets cooked well, add salt on a case by case basis, in the meantime barbecue the chicken pieces after applying some olive oil on it, for around ten minutes, take it out before it turns out to be hard. 

STEP: 13 

It required around ten minutes for delicate and firm chicken pieces, then, at that point of the grilles and keep chicken pieces to the side. 

STEP: 14 

Then, at that point check if our rice is cooked, if it's cooked add the cut carrot to it and blend it well. 

STEP: 15 

Then, at that point keep the chicken pieces on the upper side of the rice, close the Kadai in low fire and save it for two to five minutes more. 

STEP: 16 

And afterwards off the fire and serve our Arabic chicken majboose dish hot with a vegetable plate of mixed greens and pickle on the off chance that you need some zesty taste.