'Murgee Badaam' with 'Vegetable Pulao'

For 4 people
  • 1 Vegetable onion (approx. 300 g)
  • 1 piece (s) (approx. 15 g) fresh ginger
  • 4 Chicken drumsticks (approx. 250 g)
  • 40 g Clarified butter
  • 2 EL mild curry
  • 1 jar (s) (850 ml) peeled tomatoes
  • Salt
  • 4 Cinnamon sticks
  • 6-7 brown cardamom pods
  • 2 Cloves
  • 300 g Basmati rice
  • 1 Bag of saffron threads (capsule)
  • 1 EL Oil
  • 1 pack (450 g) frozen peas and carrots
  • 2 Bay leaves
  • 1 TL Turmeric and caraway seeds
  • 25 g Cashew nuts
  • 4 EL sliced ​​almonds
  • 2 EL lemon juice
  • Coriander
45 minutes
Peel the onion, cut in half and cut into rings. Peel and finely dice the ginger. Wash the chicken drumsticks and pat dry. Heat 20 g clarified butter in a large saucepan. Fry the onion and ginger in it. Dust with curry and sweat. Add the chicken drumsticks, tomatoes with juice, salt, 2 cinnamon sticks, 4 cardamom pods and cloves. Let simmer for 25-30 minutes. Meanwhile, heat the remaining clarified butter in a saucepan. Fry rice in it for 2-3 minutes until translucent. Deglaze with 3/4 liter of water. Season with salt. Bring to the boil and cover over low heat for about 20 minutes. In the meantime, stir together saffron threads and 1 tablespoon of lukewarm water. Heat oil in a large pan. Vegetables, remaining cinnamon and cardamom, bay leaves, turmeric, caraway seedsand sauté cashew nuts in it for 4-5 minutes. Add the almonds and lemon juice to the chicken drumsticks and stew 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 the chicken legs with sauce on a plate and the vegetable rice in a bowl. Garnish the chicken drumsticks with coriander greens
Preparation time approx. 45 minutes. Photo: Först,
1 person approx:
  • 910 kcal
  • 3820 kJ
  • 51 g protein
  • 42 g fat
  • 83 g carbohydrates


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