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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.
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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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