|
Basmati rice |
3 cups |
|
Chicken |
1 kg |
|
Curds |
½ cup |
|
Chilli powder |
½ tsp |
|
Ginger
garlic paste |
2 tsp |
|
Green chilli |
4-6 no.s |
|
Onions sliced |
5 no.s |
|
Mint leaves |
2 tbsp |
|
Coriander leaves |
2 tbsp |
|
Ghee |
6 tbsp |
|
Cardamon |
5 nos |
|
Cloves |
5 nos |
|
Cinnamon |
3 nos |
|
Poppy seeds (Khas khas) |
2tsp |
|
Water |
6 cups |
|
Salt to taste |
|
Mix chicken pieces with curds, one teaspoon salt, chilli powder and ginger-garlic paste. Soak for two hours. Heat ghee in a vessel and fry onions till brown and crisp. Add chicken with curds to it and stir. Fry till the liquid is absorbed. Powder cardamom, cloves, cinnamon and poppy seeds and add it to the chicken. Add mint and coriander leaves. Fry till chicken is ¾th cooked. Clean rice and add it to the chicken. Add water. Mix well and cook till the water is almost absorbed and dried. Mix gently and serve. Garnish with boiled eggs and fried nuts. If it is in a pressure cooker, cook it one whistle is out and open the lid only after the steam has completely gone.
