Directions
- 1In a large pot, boil water. Add teaz patta, badi elachi, long and dalchini.
- 2Add 1 tablespoon of salt and 2 tablespoons of cooking oil.
- 3Add 1 kg of basmati rice that has been soaked for 20-25 minutes.
- 4Stir gently and bring to a boil on high flame. Cover and cook for 70-80%.
- 5In a separate pot, add 1 cup of oil or ghee.
- 6Add 3 medium size onions and brown them.
- 7Once browned, add 1.5 tablespoons of adrak lehsan ka paste and cook for 3 minutes.
- 8Add 2 medium size tomatoes.
- 9Once tomatoes release their moisture add 3 badi elachi, 3 badian, 3 choti elachi, 2 inch dalchini, 5 long, and 1 teaz patta.
- 10Add 1 tablespoon salt, 1 tablespoon Lal mirch powder, 0.5 teaspoon zeera powder, and 1.5 tablespoons khushk dhania powder.
- 11Add 1 kg of chicken.
- 12Mix well and cook on high flame for 10 minutes.
- 13Add 1 cup of beaten yogurt.
- 14Add 1 tablespoon of imli and 2 tablespoons of aloo bukhara.
- 15Add 0.5 teaspoon of food color.
- 16Add 1 cup of water and cook on low flame for 12-13 minutes.
- 17Add the cooked rice to the chicken.
- 18Gently mix the rice and chicken.
- 19Add lemon slices, tomato slices, ginger slices, green chilies, chat masala, and garam masala.
- 20Cover and let it steam on low heat for 15 minutes.
Ingredients
- 1 large pot water
- 1 tablespoon salt
- 2 tablespoon cooking oil
- 1 kg basmati rice
- 2 teaz patta
- 3 badi elachi
- 4 long
- 1.5 inch dalchini
- 1 cup cooking oil or ghee
- 3 medium size pyaz
- 1.5 tablespoon adrak lehsan ka paste
- 2 medium size red tomatoes
- 3 badi elachi
- 3 badiyan
- 3 choti elachi
- 2 inch dalchini
- 5 long
- 1 teaz patta
- 1 tablespoon salt
- 1 tablespoon Lal mirch powder
- 0.5 teaspoon zeera powder
- 1.5 tablespoon khushk dhania powder
- 1 teaspoon mixed garam masala
- 1 kg chicken
- 1 tablespoon imli
- 2 tablespoon aloo bukhara
- 0.5 teaspoon food color
- 5 slices lemon
- 5 slices tomato
- 5 slices adrak
- 5 slices hari mirch
- 1 tablespoon chat masala
- 1 tablespoon garam masala
Equipment
large potwooden spoonsmall bowlstrainer
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