Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 1 | Large | Chicken | |
| 10 | Nos. | Pepper Corns | To be ground |
| A | Few | Coriander Leaves (Kothmeer) | To be ground |
| 1 | Teaspoon | Jeera (Cumin Seeds) | To be ground |
| 1 | Inch | Ginger (Adhrak) | To be ground |
| 6 | Medium | Chillies Green | To be ground |
| Half | Kilogram | Rice, fine grain. | |
| Half | Teacup | Ghee | |
| 1 | Medium | Onion | To be sliced and fried |
| 3 | units | Cinnamon (Dalchini) | Add to rice |
| 3 | Pods (whole) | Cardamoms (Elaichi) | Add to rice |
| 6 | Flakes/Cloves | Cloves (Lavang) | Add to rice |
| A | Little | Salt |
Method
Clean and cut the chicken to pieces, and wash.
Grind masala to paste.
Wash rice.
Warm 2 spoons ghee and fry onion, then add the ground masala, stir and fry well. Now add meat and stir. Allow it to cook in its own gravy. Add hot water if necessary When well cooked keep it aside. The gravy should be dry.
Heat the remaining ghee and slightly brown the rice, then pour hot water about 2 inches above rice. Add the spices and salt, stir and cover. When the rice is almost cooked and dry, add the prepared meat and stir. Reduce fire from underneath and keep live coals on top, or alternately put in the microwave oven. Cook till sufficiently dry.
Serve with sweet chutney.
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