3⁄4 cup Masoor (Back lentils) (cleaned and boiled)
3⁄4 cup frozen peas (washed)
5 medium potatoes (rub a few drops of egg yellow and fry)
3 cups rice (boil with 4 tablespoon salt)
1 1⁄2 cups water boiled with a few strands of saffron
Do all of the above individually and set aside.
1 chicken (+- 1 1⁄2 kg)
1 1⁄2 tablespoon ginger garlic
2 tablespoon salt
1 1⁄2 tablespoon chili powder
1⁄2 tablespoon aradh
3 tablespoon dhana jeeru (cumin)
1 cup plain yoghurt
1⁄4 cup lemon juice
1 1⁄2 cup tomato - liquidised
1⁄2 cup tomato purée
1⁄4 cup fried onions
1⁄2 cup Masoor (Back lentils)
1⁄2 cup frozen peas
1⁄2 cup saffron water
Pinch of saffron
3 Elachi (cardomom) pods
6 cinnamon sticks
1⁄4 teaspoon peppercorns
1⁄2 teaspoon jeeru (cumin)
Wash and drain chicken and mix everything together.
To set pot :
Slice 2 potatoes separately and layer at the bottom of the pot (prevents the chicken from burning)
Pour 1⁄4 cup oil over potatoes.
Spread chicken across pot and save the extra marinade.
Put 3 tablespoon ghee (Clarified butter) over the chicken.
Place the potatoes over the chicken.
Take half the rice and mix with the remaining marinade and put over potatoes.
Take the peas and Masoor (Back lentils) that is left and mix into the balance of the rice and throw over the masala rice.
Sprinkle a little fried onions and the balance of the saffron water with 3 tablespoon ghee (Clarified butter).
Boil 4-6 eggs and place on top of pot and steam.