Ingredients: 5 onions, sliced and fried until golden 6 cloves of garlic, fried 1 teaspoon turmeric powder 1 teaspoon cardamom powder 1 teaspoon curry powder 1 teaspoon jeera 1 teaspoon cinnamon powder Salt to taste 100ml yoghurt (Blend the above ingredients until smooth.
Reserve half of the fried onions to use when layering the rice.) 1 whole chicken, cut into 4 pieces 1kg potatoes, cut into quarters 3 tablespoons oil 3 cups basmati rice 4 cups water Salt to taste Method: In a pot over medium heat, add the oil and sauté the potatoes and chicken until they are golden brown.
Add the blended marinade and cook until the sauce is thick.
Transfer the chicken and potatoes to a baking tray and roast at 180°C for about 30 minutes.
