• Chicken pieces ½ kg
• Rice 300 gm (soaked)
• Fennel seeds 1 tbsp
• Coriander powder 1 tbsp
• Onion 1
• Green chilies 8
• Whole hot spices 25 gm
• Turmeric powder 2 tbsp
• Water 1 cup
• Star Anise 5
• Cumin seeds 1 tbsp
• Ginger, garlic paste 2 tbsp
• Salt to taste
• Clarified butter 1 cup + 4 tbsp

Heat clarified butter in a pot and fry the onions, chicken, and ginger garlic paste.

Put fennel seeds and coriander powder in a muslin pouch and add to the pot.

When chicken changes colour add hot spices, salt, turmeric powder, green chilies and water.

Fry and remove from flame.

In a separate pot boil rice with aniseed flowers, cumin seeds and salt.

Layer cooked rice on top of chicken in the pot and pour 4 tbsp clarified butter over it.

Cover with a tight lid and steam on very low heat for 15 minutes or until done.

Mix and serve hot.

by Pak101.com (few years ago!) / 2332 views