spices first, then grind remaining marinade spice paste ingredients and
combine. Marinate chicken with the spices, tomato paste, milk, shallots
and salt and keep overnight.
ghee in a saucepan and fry chicken over low heat, adding water if it
threatens to burn. Saute for 30 minutes or until the chicken is cooked.
Separate the chicken from the gravy and set chicken aside.
cook the rice, puree the shallots, garlic, ginger and 1/4 cup water. Saute
in ghee and add the remaining spices. Cook until brown with the chicken
gravy and milk, stirring occasionally. When the rice is dried and cooked,
add raisins, fried shallots, almonds and chicken and stir well.
Arab and Indian
influences are evident in this richly flavored rice, similar to a
biryani. It is particularly popular in the northeastern states of
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