Serves 1
Directions
- 1Add chicken, masala, mint leaves, coriander leaves, capsicum and ginger garlic paste in a pot.
- 2Add maggie cube, salt, oil, food color, and black pepper.
- 3Mix it all well, then add lemon.
- 4After two hours, put the mixture on high flame for 10 minutes, then turn it over.
- 5Cook for 10 minutes on medium flame.
- 6Separate the oil and stock from the chicken.
- 7Add 80% cooked basmati rice.
- 8Add the chicken oil and stock, and food color.
- 9Steam for 30 minutes and the dish is ready.
Ingredients
- 1.5 whole chicken chicken
- 2 t spoon pepper powder
- 1 tspoon turmeric powder
- 1 tspoon cummin seeds powder
- 1 tspoon fennel seeds powder
- 1 tspoon garam masala
- 0.5 tspoon chilli powder
- 3 tspoon mandi masala
- 0.5 cup mint leaves coriander leaves
- 1 capsicum
- 2 tspoon ginger garlic paste
- 2 maggie cube
- salt
- 2 drops red food color
- 0.5 cup oil
- 0.5 lemon
- 1 tspoon black pepper
- 0.5 tspoon coriander
- 1 kg basmati rice(soaked for 1 hours)
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