Ingredients:
500
gm- Chicken
2
cups- Basmati rice, ¼ cooked
1
½ cup- Yogurt
3-
Onions, sliced
1-
Tomato, chopped
4-
Green chili
2
tbsp. Ginger-Garlic Paste
½
cup- Coriander leaves, chopped
1
tbsp. Coriander powder
1
tsp. Red chili powder
½
tsp. Cumin powder
1
tsp. Garam masala powder
¼
tsp. Turmeric powder
4-
Cloves
4- Cardamom
2 inch- Cinnamon sticks
4- Cardamom
2 inch- Cinnamon sticks
½
cup- Oil
3 tbsp. Ghee
10- Cashew nuts
3 tbsp. Ghee
10- Cashew nuts
15-
Raisins
Salt
to taste
pinch of saffron, soaked in 1/4 cup warm milk
pinch of saffron, soaked in 1/4 cup warm milk
1.
Heat ¼ cup of oil in a
pan, add sliced onion and fry till light brown. Remove onion from pan, and set
aside.
2. Marinate chicken with yogurt, fried onion, tomato, green chili, ginger – garlic paste, half of the coriander leaves, red chili powder, cumin powder, garam masala powder, turmeric powder, cloves, cardamom, cinnamon, remaining oil and salt for about 1 hour.
2. Marinate chicken with yogurt, fried onion, tomato, green chili, ginger – garlic paste, half of the coriander leaves, red chili powder, cumin powder, garam masala powder, turmeric powder, cloves, cardamom, cinnamon, remaining oil and salt for about 1 hour.
3.
In a heavy bottom pan add marinated chicken and then add rice.
4.
Spread ghee on top add saffron milk, cashew nuts, raisins and remaining
coriander leaves.
5.
Cover with tight lid or foil, dum for about 40 minutes on low flame.
6. Done, serve hot.
6. Done, serve hot.