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Ingredients
1/2 kilo chicken pieces
1/2 cup ghee
3 onions crushed
1 teaspoon ginger
1 teaspoon garlic
2 teaspoon chilli powder
1/2 teaspoon haldi powder
3 teaspoon salt
450 grams rice
saffron essence
2 cups curd
1 teaspoon kesar
1 tesapoon garlic
1/2 cup tomato puree
1 tablepoon green chillies
1 tablespoon coriander
1 teaspoon garam masala
1 tablespoon charoli
1 tablespoon cashew
1 tablespoon khus khus
1 tablespoon coconut
1/3 cup milk.
Method
Mix together curd, chopped green chillies and coriander, garam masala chilli powder haldi powder 2 teaspoons salt and the chicken and leave to marinate for 6 hours in the refrigerator.
Soak rice for 1/2 an hour and cook with 1 teaspoon salt till 3/4 done.
Drain and cool
Heat ghee, fry the onion, ginger and garlic pastes till brown.
Add the powdered dry fruit.
Fry for 5 minutes.
Let ghee separate.
Add chicken mixture.
Cook covered till chicken is tender and leaves the bone.
If the gravy is thin, dry the mixture, uncovered.
Heat a pan, switch off heat.
Place a few strand of kesar on it.
After a few minutes, crush and mix in warm milk.
1 layer rice 1 layer mutton
1 layer rice 1 layer mutton
1 layer rice
Sprinkle with saffron milk and ghee. Cover and bake for 1/2 an hour.
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