Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 0 | Few | Coriander Leaves (Kothmeer) | Ground Masala |
| 1 | Teaspoon | Jeera (Cumin Seeds) | Ground Masala |
| 10 | Nos. | Pepper Corns | Ground Masala |
| 1 | Inch | Ginger (Adhrak) | Ground Masala |
| 6 | Medium | Chillies Green | Ground Masala |
| 1 | Large | Chicken | Clean, Wash and cut. |
| 0.5 | Teacup | Ghee | With rice |
| 0 | Little | Salt | Fur taste |
| 0.5 | Kilogram | Rice, fine grain. | fBoil |
| 2 | Teacup | Curds | With rice |
| 3 | Pods (whole) | Cardamoms (Elaichi) | Peel and crush |
| 3 | units | Cinnamon (Dalchini) | With rice |
| 6 | Nos. | Cloves (Lavang) | With rice |
Method
Grind the masala fine; cut the Chicken and wash. Boil 2 spoons ghee, then add the Chicken pieces and close the lid. Let it cook in its own gravy. Stir now and then. When dry add two cups of boiling water, and the ground masala, with salt to taste. Cook till the meat is tender.
In another vessel, heat the ghee, put rice, stir and slightly brown it, then add boiling water, about two fingers above the rice. When the rice is almost cooked, add the meat, and its gravy, curds, cloves, cinnamon, cardamoms, and salt. Cardamoms should be peeled, and the inside seeds should be crushed. Stir and reduce the fire.
Can put it now in the microwave oven, to remove the moisture and give the final finishing touch. Remove when cooked and dry.
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