Ingredients:
1
kg- Chicken, cut in to medium pieces
½
kg- Rice
½
cup- Yogurt
3-
Onion, sliced
3-
Tomatoes, chopped
3/
4 cup- Oil
2
tbsp. Ginger-Garlic paste
6-
Green chilies, chopped
½
cup- Coriander leaves, chopped
½
cup- Mint leaves
1
tbsp. Garam masala
¼
tsp. Turmeric powder
1
tsp. Coriander powder
1
tsp. Chili powder
2-
Black cardamom
4-
Green cardamom
4-
Cloves
Salt
to taste
¼
tsp. Yellow color
1.
Fry the onion in oil on medium heat until golden.
2.
Add chicken, ginger-garlic paste and stir. Fry for 10 minutes.
3.
Add garam masala, turmeric powder, coriander powder, chili powder, yogurt,
tomato, green chilies and stir. Fry for 5 minutes
4.
Add one cup of water and salt to taste. Cover and cook on low heat until the
chicken is tender.
5.
Shift the cooked chicken to a large pot.
6.
Spread half of the coriander leaves and mint leaves over the chicken. Cover and
cook on low heat for about 10 minutes.
7.
Cook rice with salt and whole spices till ¾ done drain.
8.
Spread the cooked rice evenly over the chicken, add remaining coriander leaves,
mint leaves, yellow color.
9.
Cover and cook on low heat until rice is tender. Mix before serving.
10.
Serve with diced salad in vinegar.