Serves 1
Directions
- 1Arrange the chicken pieces in a flat pan.
- 2Add chilli powder.
- 3Add shahjeera.
- 4Add cloves and cinnamon.
- 5Add cardamom powder.
- 6Add coriander powder.
- 7Add salt to taste.
- 8Add ginger garlic paste.
- 9Add green chilli paste.
- 10Add curd/yoghurt
- 11Add fried onions.
- 12Add chopped coriander
- 13Add mint leaves.
- 14Add lemon juice.
- 15Add oil.
- 16Mix all the ingredients.
- 17Set aside for 2-3 hours to marinate.
- 18Boil water.
- 19Add cloves, cinnamon, and cardamom.
- 20Add shahjeera
- 21Add salt
- 22Add basmati rice.
- 23Cook 5-6 minutes on high heat.
- 24Layer cooked rice on marinated chicken.
- 25Add mint leaves.
- 26Add fried onions.
- 27Layer the rest of the cooked rice.
- 28Add ghee mixed in hot water.
- 29Add saffron milk.
- 30Add fried onions.
- 31Seal tightly with a foil.
- 32Place some weight on top.
- 33Cook 10 minutes on high heat.
- 34Place on a tawa over the flame.
- 35Cook 30 minutes on low heat.
- 36Open after 1 hour.
- 37Mix rice and meat gently.
Ingredients
- 1 kg chicken
- 5 tsp red chilli powder
- 4 tsp coriander powder
- 2 tsp salt
- 4 tbsp ginger garlic paste
- 0.75 tsp cardamom powder
- 1 tsp shahjeera
- 10 pcs cloves
- 8 nos cinnamon
- 7 tbsp fried onions
- 1 cup coriander leaves chopped
- 0.5 cup mint leaves
- 3 tsp lemon juice
- 1.5 tbsp green chilli paste
- 300 ml curd/yoghurt
- 1 cup oil
- 750 gms basmati rice
- 0.75 tsp shah jeera
- 4 cardamom
- 4 cloves
- 2 pieces cinnamon
- 2.5 tbsp salt
- 0.5 cup saffron milk
- 3 tbsp fried onions
- 10 nos. mint leaves
- 1 tbsp ghee
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