Ingredients
- Chicken 1 kg (16 pieces)
- Ginger garlic paste 2 tsp
- Salt 1 ½ tsp
- Red chili powder 2 tsp
- Cinnamon 2 sticks
- Black pepper corn 6
- Cloves 2
- Green cardamom 6
- Rice ½ kg
- Black cumin 1 tsp
- For Yogurt Mixture
- Yogurt 1 ½ cups
- Yellow food color ¼ tsp
- Garam masala powder 1 tsp
- Ground cardamom ½ tsp
- Nutmeg powder ½ tsp
- Saffron ¼ tsp
- Kewra water 1 tbsp
- Green chilies 6
- Green coriander half bunch
- Mint leaves 15-20
- For Temper
- Oil 1 cup
- Fried onion 1
Cooking Directions
- In a cooking pan put 1 cup water, chicken, ginger garlic paste, salt, red chili, cinnamon sticks, black pepper corn, cloves, and green cardamom. Cover and cook until chicken is done and water dries.
- In an other pan add sufficient water, black cumin, salt and boil rice until 80% done.
- Drain water out of the rice.
- In a bowl mix yogurt, yellow food color, garam masala powder, ground cardamom, nutmeg powder, saffron and kewra water.
- Pour this yogurt mixture on chicken and spread layer of rice. Pour oil on top, sprinkle fried onion, green chilies, green coriander and mint. Simmer on low heat for 15 minutes.
- Serve warm with raita.
