Indian Cooking Recipe : Chicken Nasi
3 1/2 lb./ 1 1/2kg Chicken
1/8 tsp Ground turmeric
1/2 cup Sour cream
1 cup Crispy fried onions
2 tbsp Garam masala
1 3" cinnamon sticks
1 tbsp Brown mustard seeds
3 Star anise
2 tbsp Cumin seeds
5 Small green chilies
5 cloves Garlic
2 tsp Paprika
Salt to taste
For the Rice cooking
4 cups Rice, washed
3 Cinnamon sticks
6 Bay leaves
8 Cardamom pods
1 tsp Brown mustard seeds
3 Pandan leaves
10 cups Water
1 cup Milk
1 tsp Whole saffron
1 cup Frozen green peas
1/2 cup Dark raisins
2 tbsp Vegetable oil
100g Butter or Gee
Some mint leaves
Salt to taste
Mix the chicken pieces with sour cream, ground turmeric
and salt & let it sit for about 2 hours.
Mix crispy onions with garam masala and set aside.
Roast the cinnamon stick, brown mustard seeds, star
anise, cloves, cumin seeds in a dry skillet. Pound
them together in a mixer. Set aside.
Pound the garlic and green chilies together.
Mix marinated chicken with crispy onions mix, ground
spices, paprika, garlic and green chilies. Set aside.
For the rice
Soak saffron in the warm milk and set aside.
Heat the oil in a skillet and add butter,add 1 cinnamon
stick and 3 bay leaves and fry until nice aroma comes
out. Set aside.
Boil the water in a large pan and stir in cloves,
2 cinnamon sticks, 3 bay leaves, cardamoms & brown
Add rice, pandan leaves and cook until 2/3 done. (do
not cover the pan while rice is cooking)
Drain the rice and discard the pandan leaves. Mix
the rice with salt for taste.
Place all the marinated chicken in a pan. Add a layer
of rice on the chicken and sprinkle with some colored
milk, fragrant butter, green peas, dark raisins &
mint leaves. Repeat the layers with the same order
and bake in 325 deg F oven for 30 to 40 minutes until
the chicken is done. (must have at least 2 layers).
Ready to Serves.