Evaporated Milk and Sweetened Creamer
Wash and soak rice for 1 hour. Discard water.
Marinate the chicken with beriani spice and salt for 10 minutes and keep in the refrigerator.
Heat up cooking oil and fry the chicken half-cooked until it turns yellow-gold in colour. Strain out the oil and set it aside.
In a blender, add shallots, garlic, mint leaves, green chili, ginger, beriani spice with a cup of water and blend it into a rough paste.
In a pot, heat ghee and excess of oil from the chicken. Add cinnamon, cloves, star anise, cardamoms and spice paste. Sauté until fragrant.
Then add in water, salt, rock sugar, tomato puree, MARIGOLD Evaporated Filled Milk and MARIGOLD Sweetened Creamer.
Once boiled, add in the rice and stir. Let it simmer and reduce the heat.
Once rice is cooked, add in raisins and fried shallots. Sprinkle the saffron water and rose water into the rice and stir evenly.
Place chicken, tomato and coriander on top of the rice and close the lid. Reduce the heat and set it aside for 10 minutes.
Garnish with mint leaves and cashew nuts before serving.
Blend cloves, white cardamom, green cardamom, black pepper, cinnamon sticks, bay leaves, fried shallots, cumin and white cumin altogether.
Once blend, add in turmeric powder and chili powder. Mix it until well combined.
Rock sugar is used to give the rice a glossy finishing