1kg Chicken ½ kg Rice 1 teaspoon Salt +2 teaspoon while boiling the rice1 ½ teaspoon Red chilli 1 teaspoon Corriander roasted 1 teaspoon Cuminseeds dried roasted 1 tablespoon Whole spice (whole black pepper,clove,cinnamon stick and black cardamom)6 Tomatoes finely sliced4 whole Green chilli and 4 while boiling water for rice.1 teaspoon Jaifal jawitri ground1 bunch Green corriander ½ Mint bunch3 Onions finely sliced
Take 1 cup of oil and fry the onions till golden.Now add 1 tablespoon ginger garlic paste and chicken.fry till the chicken changes colour.Now add all the spices along with tomatoes and chillies and cook till the chicken tenders and water dries.Now add 1 cup of yogurt and cook till the water dries.The gravy is ready.Now in a pan add six glasses of water and add 2 teaspoon salt 4 green chillies whole 2 star anise 4 cloves and 4 green cardamom.When water comes to boil add the soaked rice and let it cook till half done. Layering:In a big pan first add the layer of rice then the gravy and finally the remaining rice.Dissolve zarda color in milk and sprinkle on half of the rice.Also add 2_3 drops of kewra essence.Put it on dum for at least 20 minutes on very low flame.Before dishing out sprinkle corriander and mint on the rice.While dishing out mix the rice and gravy with very light hand.Serve with mint raita and salad.
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