• 1kg of Chicken
• 4 Cup Basamati Rice
• 1Bunch of mint Leaves
• 1Bunch of Corriander Leaves
• 4 Green Chillies
• 4 Cinnamon Sticks
• 1Spoon Black Pepper
• 8 Cloves
• 8 Cardamoms
• 2Cup Ghee
• 6 Onions
• 2 Tomato
• 1/2 tbsp Garlic Paste
• 1cup yogurt
• 2 Spoon Red chilli powder
• 1/2 Turmeric Powder
• Salt to taste
• 1/4 teaspoon saffron

Marinate chicken with red chilli powder, turmeric powder, garlic paste and and keep aside for couple of hours.

Warm around 12 cups of water and soak the rice in it and keep aside for half an hour.

In a mixie grind pudina leaves, corriander leaves, yogurttomato and green chilli to fine paste.Keep aside of ghee and heat remaining ghee in a pan.

Chop 2 of the onion into thin slices and fry it to light brown colour into the ghee.

Keep aside.In remaining ghee from frying, add cinnamon, black pepper and remaining onions – grated and cook them till light brown in colour.

Add this mixture to mixie along with green paste and grind again to smooth paste.In same pan add this ground paste,2 cup of water and marinated chicken and cook till completely dry with stirring in between. Add salt to taste and keep aside.

While chicken is cooking, drain the water from the rice, cook it with another 2 cups of water and salt to taste till almost done.

Drain the water and keep aside for cooling down.Heat 1/2 spoon of ghee and add cloves and cardamom to it.

Fry them for a minute on low flame and then add this ghee to the rice and mix well.

Grease a thick bottom pan or cooker and layer the rice and chicken mixture alternating. Also add fried onions in between while adding chicken.

Place the remaining saffron over the top of the rice.Cook on low flame for 15 minutes and serve hot with raita.

by Pak101.com (few years ago!) / 3587 views