CREDITS

My style

RECIPE

1 cut up skinned chicken piecesMarinate1 curry spoon oil2 tablespoon ghee (Clarified butter) 1 fried onions +1 grated fried onions1 tablespoon ginger garlic pasteWith ¼ cup tomato puree½ cup yoghurt1 large tomato grated1 teaspoon crushed chilli1 teaspoon kashmiri chilli powder1Tblsp kashmiri masala1 teaspoon tumeric3 teaspoon dhana jeera powder½ teaspoon biryani spice masala1 tablespoon rough salt1 whole fresh green chilliBayleaf (optional)2 x Taj 2 x Elachi (cardomom) pods pinch of crushed Elachi (cardomom) 2 xCloves 3 small whole black peppers1 tablespoon lemon juice¼ lid yellow food colouringSaffron or saffron essenceBoil 2 cups basmati rice with +- 1or 2 tablespoon saltWash drain Use 1 cup boiled Masoor (Back lentils) boiled with salt tumeric and a pinch of ying or bicarb rinse when done and drain Or 1 can Masoor (Back lentils) (Lentils) remove brine rinse and drain¼ cup frozen mixed vegetables rinse and drain4 boiled eggs (optional)4 potato's cut in halves and seasoned with tumeric salt and fried halfwayTo Assemble in potYou can mix all the veg to the steamed drained riceAnd mix all the Masoor (Back lentils) to the chicken marinadeIn pot Add 1 handful riceAll the chicken marinade Then all the fried potatoes Then some riceThen eggsThen rice again to coverNow make wagaar Fry little onion ghee (Clarified butter) and whole Jeeru (Cumin) Pour over the rice sprinkle some saffron water over (saffron essence can be used )Cover pot with foilBake in oven for +- 2 hours till doneServe with ratio salads achaar and paparsEnjoy