• Chicken 1, ½ kg (12 pieces)
• Rice 1 kg (soaked for 20 minutes)
• Red chili powder 1 tbsp
• Fresh green coriander 2 tbsp (ground)
• Onion 2 (chopped)
• Ginger garlic paste 1 tbsp
• Black cumin ½ tsp
• Green cardamom 8
• Yellow food color ½ tsp (mixed in ½ cup milk)
• Clarified butter 1, ½ cup
• Yogurt 1 cup
• Black pepper 6 (whole)
• Salt to taste
• Water as required
• Mint leaves 4 - 5
• Few green chilies
• Lemon juice of two

Add chicken, salt, red chili powder, onion, ginger garlic paste, green cardamom and 1 cup clarified butter in a pot and cook on low flame.

When water dries, reduce flame, mix in yogurt and saute for a while.Add 2 cup water, cover and cook on low flame for 10 - 15 minutes.

Turn off the flame and mix in coriander.Parboil the drained rice in a large pot of salted water with mint leaves, green chilies, black pepper and black cumin.

Drain in a sieve and keep aside.Layering: Spread 1/4 cup clarified butter in a large pot. Spread half the rice over it.

Now spread chicken korma on top of rice. Drizzle lemon juice over the chicken korma and spread the remaining rice over it.

Drizzle food color mixed milk and 1/4 cup clarified butter over the second layer of rice.Cover with a tight lid and steam on very low flame for 15 minutes.

Take out in a platter, garnish with mint leave and serve hot with raita and salad.

by Pak101.com (few years ago!) / 3767 views