Name: Fusion Crannberry Chicken Pilaf recipe by Jaya Rajesh at BetterButter
Prep time: 240 min
Cook time: 40 min
Total time: 280 min
Yield: 5
Ingredients: For Rice:; 1.5 cup basmati rice washed and soaked; 3 cups water; 2 onions finely sliced.; 1 tbsp ginger garlic paste; 1 small tomato finely chopped; 1 Stick Cinnamon; 2 Cardamoms; 1 small Star anise; 1/4tsp turmeric powder; 1 tsp coriander powder; 1 tsp garam masala.; 1 cube chicken stock cube; 5 tbsp dried cranberries; Salt to taste; 3 tbsp + 1 tbsp refined oil; 1 pinch saffron soaked in 4 tbsp warm milk; 1/2tsp dry mint leaves.; For chicken:; 5-6 chicken legs; 1 tsp ginger garlic paste; 12 tbsp thick curd; 1 tsp kebab masala; 1 tsp roasted fenugreek leaves; 1/4tsp turmeric powder; 1tsp Coriander powder; 1/4tsp Kashmiri chilli powder; 1/4tsp roasted cumin powder; 2 tbsp roasted chick pea flour; salt as per taste

ABOUT Fusion Crannberry Chicken Pilaf RECIPE

This fusion pilaf which is spicy at same time has hint of sweetness from cranberries

Ingredients Serving: 5

For Rice:
1.5 cup basmati rice washed and soaked
3 cups water
2 onions finely sliced.
1 tbsp ginger garlic paste
1 small tomato finely chopped
1 Stick Cinnamon
2 Cardamoms
1 small Star anise
1/4tsp turmeric powder
1 tsp coriander powder
1 tsp garam masala.
1 cube chicken stock cube
5 tbsp dried cranberries
Salt to taste
3 tbsp + 1 tbsp refined oil
1 pinch saffron soaked in 4 tbsp warm milk
1/2tsp dry mint leaves.
For chicken:
5-6 chicken legs
1 tsp ginger garlic paste
12 tbsp thick curd
1 tsp kebab masala
1 tsp roasted fenugreek leaves
1/4tsp turmeric powder
1tsp Coriander powder
1/4tsp Kashmiri chilli powder
1/4tsp roasted cumin powder
2 tbsp roasted chick pea flour
salt as per taste
1 tbsp oil
3 tbsp butter

Instructions

Marinate the chicken with ingredient mentioned and keep it aside for 4 hours.
After 4 hours preheat oven to 200 degrees c and bake the chicken legs for 20 mins on both sides by basting butter in intervals.
Reserve the remaining marinade.
In a heavy bottomed deep pan heat butter and oil and fry cranberries and keep aside.
Now add sliced onion and fry till golden brown.
Next, add in ginger garlic paste and fry again.
Once the raw smell goes off add tomatoes and add all spices and fry again
Add remaining marinade and cook well.
Next add water chicken stalk cube and boil it.
Now add rice and saffron milk cover and cook till the rice is done.
Mix the fried cranberries and dry mint leaves powder and fluff up the rice.
For serving add rice and top with chicken leg and serve with chilled raita.

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