Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 1 | Kilogram | Chicken | washed and cut |
| 500 | Grammes | Curds | For marinade |
| 6 | Medium | Chillies Green | For grinding |
| 1 | Teaspoon | Jeera/Cumin Seeds | For grinding |
| 1/2 | Teaspoon | Turmeric Powder | For grinding |
| 3 | Sticks | Cinnamon | For grinding |
| 2, 1/2 | Tablespoon | Coriander/Dhania | For grinding |
| 10 | Large | Chillies Red Dry | For grinding |
| 3 | Pods (whole) | Garlic | For grinding |
| 1 | Inch | Ginger | For grinding |
| 12 | Nos | Pepper Corns | For grinding |
| 12 | Whole | Cloves (spice) | For grinding |
| 12 | Medium | Onions | Sliced and fried |
| 3 | Tablespoon | Cooking Oil | For frying onions |
| 1 | Kilogram | Rice, Basmati | Par boiled |
| Some | Nos | Lemon Rind | Item 7 method |
| 4 | Tablespoon | Ghee | For topping rice |
| 1 | Teaspoon | Jeera/Cumin Seeds | For cooking chicken |
| 10 | Nos | Pepper Corns | For cooking chicken |
| 1 | Teaspoon | Kalonji - Nigella or Onion Seeds | For cooking chicken |
| 1 | Kilogram | Rice, Basmati | Recipe Base |
| 300 | Grammes | Tomatoes | sliced |
| 1 | Teaspoon | Turmeric Powder | For cooking chicken |
| 1 | Teaspoon | Garam-Masala | For cooking chicken |
| 30 | Ml. | Milk | Baking |
| 2 | Pinch | Kesar/Saffron | For cooking chicken |
| 30 | Grammes | Cashew Nuts | fried |
Method
1. Chicken should be washed, cut in medium pieces and mixed with curds and ground masala and kept for half an hour. And cooked for half hour.
2. Cut 12 onions, in slices and fry. Light brown.
3. Half boil the rice and strain.
LAYERING:
4. In a big vessel, place the fried onions and sprinkle fresh ghee.
then the chicken pieces and then the rice.
Make similar layers till all material is used.
Seal the top of the vessel with al foil, and cook on slow fire.
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