Indian Christmas dinner
The day before cook the marinade. To do this, stir all the ingredients together. Now cut the chicken shanks in half and score the meat of each half 2-3 times so that the marinade can penetrate the meat. On top, in a large baking dish, roll the thighs well in the marinade. Leave to marinate in the refrigerator for one night.
The day after, at the beginning, take the meat out of the refrigerator. Put the legs on a baking tray covered with parchment paper. Bake in the oven at 250 degrees for ten minutes at the beginning, then another hour at 200 degrees .
Meanwhile, cook the rice dish. Rinse long grain rice, drain. Melt butter ghee in a large wok, add olive oil. Now add the long grain rice together with cinnamon, cloves and cardamom and fry for 10 minutes. Add the biryani mix and fry for another 10 minutes. Now add 1 l water and continue cooking with the lid closed. Check in between if there is still enough liquid. If not, add more water. Season with turmeric and salt as well. When the long grain rice is cooked, remove the larger spice pieces. The long grain rice needs a total of just under an hour.
While the meat and long grain rice are cooking, roast the peas, cashews, raisins (until they open) and carrots in a frying pan (one at a time, each until lightly crisp-brown and cooked).
Just before the meat and long grain rice are cooked
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