\"Murgee Badaam\" with \"Vegetable Pulao\"

Name: \"Murgee Badaam\" with \"Vegetable Pulao\"
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Vegetable onion (approx. 300 g); 1 piece(s) (approx. 15 g) fresh ginger; 4 Chicken legs (approx. 250 g each); 40 g clarified butter; 2 TABLESPOONS mild curry; 1 can(s) (850 ml) peeled tomatoes; 7-10 Tbsp Salt; 4 Cinnamon sticks; 6-7 brown cardamom capsules; 2 Cloves; 300 g Basmati Rice; 1 Bag of saffron threads (capsule); 1 TABLESPOON Oil; 1 package (450 g) frozen peas and carrots; 2 Bay leaves; 1 TEASPOON Curcuma and caraway seeds; 25 g Cashew nuts; 4 TABLESPOONS sliced almonds; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Coriander

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Vegetable onion (approx. 300 g)
1 piece(s) (approx. 15 g) fresh ginger
4 Chicken legs (approx. 250 g each)
40 g clarified butter
2 TABLESPOONS mild curry
1 can(s) (850 ml) peeled tomatoes
7-10 Tbsp Salt
4 Cinnamon sticks
6-7 brown cardamom capsules
2 Cloves
300 g Basmati Rice
1 Bag of saffron threads (capsule)
1 TABLESPOON Oil
1 package (450 g) frozen peas and carrots
2 Bay leaves
1 TEASPOON Curcuma and caraway seeds
25 g Cashew nuts
4 TABLESPOONS sliced almonds
2 TABLESPOONS Lemon juice
7-10 Tbsp Coriander

Directions

1
Onion peel, halve and in rings cut. Peel ginger and chop finely. Wash chicken legs and pat dry. Heat 20 g clarified butter in a large pot. Brown onion and ginger in it. Sprinkle with curry and sauté.
2
Add chicken legs, tomatoes with juice, salt, 2 cinnamon sticks, 4 cardamom capsules and cloves. Simmer for 25-30 minutes. In the meantime heat the remaining clarified butter in a pot. Fry the rice for 2-3 minutes while turning. Deglaze with 3/4 litre water. Season with salt. Bring to the boil, cover and let it swell for about 20 minutes at low heat. In the meantime mix saffron threads and 1 tablespoon of lukewarm water. Heat the oil in a large pan. Sauté the vegetables, remaining cinnamon and cardamom, bay leaf, turmeric, caraway and cashew nuts for 4-5 minutes. Add almonds and lemon juice to the chicken legs and braise for about 5 minutes.
3
Season with salt. Bring to the boil, cover and let it swell for about 20 minutes at low heat. In the meantime mix saffron threads and 1 tablespoon of lukewarm water. Heat the oil in a large pan. Sauté the vegetables, remaining cinnamon and cardamom, bay leaf, turmeric, caraway and cashew nuts for 4-5 minutes. Add almonds and lemon juice to the chicken legs and braise for about 5 minutes. Season to taste with salt. Mix rice and saffron threads with water into the vegetables and fry for another 3 minutes. Season to taste with salt. Arrange chicken legs with sauce on a plate and vegetable rice in a bowl. Garnish chicken legs with coriander green
4
Season to taste with salt. Mix rice and saffron threads with water into the vegetables and fry for another 3 minutes. Season to taste with salt. Arrange chicken legs with sauce on a plate and vegetable rice in a bowl. Garnish chicken legs with coriander green