Youtube link
Ingredients
- Marinate for 30 mins
- Chicken - 700 grams
- Curd -150 grams
- Ginger garlic paste -2 tsp
- 10 to 12 green chillies crushed in grinder
- 1 mace
- star anise
- few bay leaves
- 1 small nutmeg
- 8 to 10 pepper corn
- 3 to 4 cloves
- 3 to 4 cardamons
- 1 tsp jeera
- few sticks of cinnamon
- 1 tbsp coriander powder
- 2 tsp fennel (sauf) seed powder
- 1 tsp lime juice
Method
- Heat 1/4 cup oil in vessel
- Add 1 big onion sliced. Fry till golden brown and remove 1/2 for later garnishing.
- Add 4 whole green chillies. Add marinated chicken. Add 1 tsp or as needed salt for rice. Cover and cook on high flame for 3 minutes.
- Lower flame and cover it. Cook for 20 minutes.
- Add 4 cups hot water. Mix and let it boil on high flame.
- Add 1/2 kg basmati rice which was soaked for 30 mins.
- Cook on high flame till boils. Then on low flame cook for 5 mins.
- Check if water has evaporated. Add 2 tsp ghee. Fried onions, kevara and food color.
- Cook and cover for 5 mins on low flame. Switch of flame. Serve with kuchumbar.
