Ingerdients:
Chicken 1 kg (cut in 12 pieces)
rice 750g (80% boiled with salt 2 tbsp)
Almonds 25 (grinded)
National giger & garlic paste 2 tbsp
yogurt 1 cup
National salt 1 & 1/2 tsp
National Biryani Masala
green chilli 2 tbsp (paste or can add more to your taste)
fresh coriander
fresh mint
oil 3/4 cup
National black pepper powder 1 tsp
National mayo 1/2 cup
star anise 1
bay leaves 2
Cinnamon stick 1
green cardamom 6
cloves 8
black pepper corn 8
desiccated coconut 2 tbsp (dry roasted & crushed)
cream 1/2 cup
lemon juice 3 tbsp
fried onions 1/2 cup
butter 50g (melted)
kewra water 2 tbsp
Recipe:
In a bowl mix coconut, lemon juice, cream, National mayo mix and keep aside.
In a bowl add chicken,National ginger & garlic paste, National salt, National black pepper, almonds, green chilli paste, yogurt mix and National Biryani Masala leave it for 1 hour.
heat oil add bay leaves, green cardamom, star anise, black pepper corn, cinnamon stick, cloves fry it 1 minute and then add the chicken mix well, add the mayo mixture, mix well, wait for a boil on high flame (now add the fresh coriander & mint) and then cover cook on low to medium flame till the chicken is tender and the oil comes on the surface.\
now add the boiled rice on the curry, then kewra water, fried onions, melted butter, cover the lid with a tea towel, first on high flame for 5 minutes and then simmer on low flame for 10 minutes.
