Ingredients:
Chicken - 1 whole, cut into pieces
Basmati rice - 5 cups, washed, soaked and drained for 30 minutes.
Onions - 2, medium sized and thinly sliced
Cardamom(Elaichi) - 5 pods
Cinnamon(Dalchini) - 2 sticks
Cloves(Lavng) - 6
Garlic(Lahsun) paste - 1 tsp
Ginger(Adrak) paste - 1 tsp
Yogurt(Dahi) - 200 gms
Turmeric powder(Haldi) - 1/2 tsp
Red chilli powder(Lal Mirchi) - 1 tsp
Coriander(Dhaniya) powder - 3 tsp
Cumin(Zeera) powder - 1 tsp
Cumin(Zeera) seeds - 1/2 tsp
Mint(pudhina) leaves - 1/2 cup
Saffron - a few strands, soaked in 5 tbsp of lukewarm water
Onions - 1, fried for garnishing
Fresh coriander(Dhaniya) leaves - a bunch, for garnishing
Ghee/Cooking oil - 200 gms
Salt as per taste
Method:
1. Mix the plain yogurt, turmeric powder, coriander powder, red chilli powder, ginger paste,
garlic paste and cumin powder and marinate the chicken in this mixture for 1 hour.
2. Add sliced onions, mint and salt to the marinated chicken.
3. Put 50 gms ghee or oil, cinnamon sticks, cardamoms, cloves and cumin seeds to the boiling stock. Add rice and cook till it is cooked.
4. Now, add the rice to the chicken.
5. Next, pour the remaining ghee and saffron water on the rice.
6. Cook the rice on dum for the next 30 to 45 minutes till it is fully cooked.
7. Garnish it with fried onion and chopped fresh coriander leaves and serve hot
2. Add sliced onions, mint and salt to the marinated chicken.
3. Put 50 gms ghee or oil, cinnamon sticks, cardamoms, cloves and cumin seeds to the boiling stock. Add rice and cook till it is cooked.
4. Now, add the rice to the chicken.
5. Next, pour the remaining ghee and saffron water on the rice.
6. Cook the rice on dum for the next 30 to 45 minutes till it is fully cooked.
7. Garnish it with fried onion and chopped fresh coriander leaves and serve hot
