Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 400 | Grams | Chicken | Marinate |
| 1 | Teaspoon | Ginger Paste | For marinade |
| 1 | Teaspoon | Garlic Paste | For marinade |
| 2 | Medium | Chillies Green | ground to paste |
| 1 | Teaspoon | Coriander Leaves (Kothmeer) | paste |
| 2 | Tablespoon | Tomato Puree | For marinade |
| 1 | Tablespoon | Chilly Powder, Red | For marinade |
| 1 | Teaspoon | Turmeric Powder | For marinade |
| 1 | Teaspoon | Garam-Masala | For marinade |
| 2 | Tablespoon | Curds | For marinade |
| 2 | Teacup | Rice, Basmati | semi cooked |
| As Required | Salt | for taste | |
| As Required | Food Colour | orange | |
| 1 | Teaspoon | Milk | for diluting kesar |
| 1 | Pinch | Kesar (Saffron) | diluted in milk |
| 1 | Tablespoon | Cooking Oil | For frying |
| 3 | Medium | Onions | sliced thin |
| 1 | Large | Potatoes | peeled and cut |
| 1 | Tablespoon | Ghee | For rice |
| As Required | Coriander Leaves (Kothmeer) | for garnishing |
Method
1.Marinate the chicken with garlic, ginger, coriander, green chili, tomatoes puree, red chili powder, turmeric powder, dry garam masala powder, salt and yogurt and keep it aside for half an hour.
2.To the cooked rice add salt, sprinkle it with color and keep aside.
3.Heat milk, put pinch of Saffron - kesar and keep aside.
4.Heat 2 tbsp. of oil in pan. Deep fry half the quantity of onions and all the potatoes till onion is golden brown.
5.Remove both from the pan and keep aside.
6.Fry the remaining onion in the same oil till slight golden brown and put the marinated chicken. Cook for 10 minutes.
7.Take a separate vessel and put ghee and 1 tbsp. of oil, half quantity of semi-cooked rice, all fried potatoes and half quantity of fried onions and kesar-milk.
8.Put the cooked chicken on top of it and then cover it with the remaining semi-cooked rice.
9.Garnish with coriander leaves and rest of the fried onions. Tightly cover the utensil and cook for another 10 minutes.
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