{"product_id":"chicken-keema-pav","title":"Chicken Rizala","description":"\u003cdiv class=\"recipe-content\"\u003e\n\n  \u003cp\u003eA classic lost recipe from Bhopal’s royal kitchen — similar to Kolkata Rizala but richer, more aromatic, and slightly nutty with cashew–poppy seed paste with more use of freshly chopped coriander.\u003c\/p\u003e\n\n  \u003cp\u003eSERVING – 4 PAX.\u003cbr\u003e\n  COOKING TIME – 45 MINS\u003cbr\u003e\n  PREP. TIME – 15 MINS\u003c\/p\u003e\n\n  \u003cp\u003eINGREDIENTS -\u003c\/p\u003e\n  \u003cul\u003e\n    \u003cli\u003eChicken with bone – 1 kg\u003c\/li\u003e\n    \u003cli\u003eGhee – 3 tbsp\u003c\/li\u003e\n    \u003cli\u003eOnion – 2 medium, sliced\u003c\/li\u003e\n    \u003cli\u003eGinger Garlic paste – 3 tbsp\u003c\/li\u003e\n    \u003cli\u003eGreen chillies – 3–4, slit\u003c\/li\u003e\n    \u003cli\u003eFresh Green Coriander – 1 cup\u003c\/li\u003e\n    \u003cli\u003eCurd (thick \u0026amp; whisked) – 1 cup\u003c\/li\u003e\n    \u003cli\u003eAlmond paste – 3 tbsp (soak 10–12 almond, grind)\u003c\/li\u003e\n    \u003cli\u003ePoppy seed paste – 2 tbsp\u003c\/li\u003e\n    \u003cli\u003eWhite pepper powder – ½ tsp\u003c\/li\u003e\n    \u003cli\u003eBlack pepper powder – ½ tsp\u003c\/li\u003e\n    \u003cli\u003eGreen cardamom – 4\u003c\/li\u003e\n    \u003cli\u003eBay leaf – 2\u003c\/li\u003e\n    \u003cli\u003eCloves – 4\u003c\/li\u003e\n    \u003cli\u003eCinnamon – 1 small stick\u003c\/li\u003e\n    \u003cli\u003eMace (javitri) – 1 small piece\u003c\/li\u003e\n    \u003cli\u003eKewra water – ½ tsp\u003c\/li\u003e\n    \u003cli\u003eSalt – to taste\u003c\/li\u003e\n  \u003c\/ul\u003e\n\n  \u003cp\u003eRECIPE\u003c\/p\u003e\n\n  \u003col\u003e\n    \u003cli\u003e\n      Prepare the Base\u003cbr\u003e\n      Heat ghee in a heavy pan, add bay leaf, cloves, green cardamom, cinnamon, javitri. add sliced onions and sauté on medium flame until soft \u0026amp; pale — do not brown.\n    \u003c\/li\u003e\n\n    \u003cli\u003e\n      Add Chicken \u0026amp; Spices\u003cbr\u003e\n      Add the chicken pieces and sauté until they turn white, then add ginger \u0026amp; garlic paste and cook for 2–3 minutes then add white \u0026amp; black pepper.\n    \u003c\/li\u003e\n\n    \u003cli\u003e\n      Add Curd for the Rizala Body\u003cbr\u003e\n      Lower the heat and add the whisked curd slowly, stirring continuously to avoid splitting; Cook until fat separates. Add cashew paste + poppy seed paste and cook for 4-5 minutes on low flame.\n    \u003c\/li\u003e\n\n    \u003cli\u003e\n      Simmer\u003cbr\u003e\n      Add Chopped Fresh Green Coriander, slit green chillies, and salt, Cover and cook on low flame for 20–25 minutes, until the chicken is completely tender and gravy becomes thick, glossy, and white.\n    \u003c\/li\u003e\n\n    \u003cli\u003e\n      Finish\u003cbr\u003e\n      Add kewra water, adjust consistency with hot water if required.\n    \u003c\/li\u003e\n  \u003c\/ol\u003e\n\n  \u003cp\u003eSERVE HOT\u003c\/p\u003e\n\n\u003c\/div\u003e\n","brand":"chickenvickenforyou","offers":[{"title":"15% off","offer_id":46789260280000,"sku":null,"price":220.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0712\/2072\/3904\/files\/Artboard9_3x_1436e653-d3d6-46f0-b7b0-2522732ee4e1.jpg?v=1772187069","url":"https:\/\/www.chickenvicken.in\/products\/chicken-keema-pav","provider":"chickenvickenforyou","version":"1.0","type":"link"}