Ingredients:-
- Rice: ½ kg
- Chicken: ½ kg cut into small pieces
- Yogurt: 1 cup
- Milk: ½ cup
- Red chili powder: 2 ½ tsp
- Garam masala: ½ tsp
- Onion: 2 thinly chopped
- Ginger/ garlic paste: 1 tsp
- Salt: to taste
- Zafran, kewra essence, yellow colour: as required
- Coriander, mint leaves, green chilies: for flavor and garnishing as required.
Food preparation:
- Boil water for rice by adding cinnamon 1 stick, 4 big cardamoms and black cumin seeds 1 tsp and salt as required.
- In a sauce pan heat oil and fry onion till brown and keep a side, crush them later.
- In chicken pieces add yogurt, ginger, garlic, red chili powder, salt half onion, half garam masala, chopped coriander, mint and green chilies and marinate for 2-4 hours so that all ingredients are mixed well in the chicken.
- Now add rice in the boiling water and boil till rice is half tender remove and drain.
- In a sauce pan, spread layer of rice and then crushed onions then mint leaves and chopped coriander and green chilies.
- Repeat layer after layer.
- Later mix zafran and food colour in milk and add in rice.
- Now add kewra essence as well.
- Now cover the sauce pan with a lid and seal with flour from all sides.
- Cook for 5-7 minutes on high heat.
- Then cook on low heat for 20 minutes
