- Meal Type
- Ingredient
- Cuisine
- Seasonal
- Dish
- Drinks
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Cooking Time
Preparation Time : 30
Cook Time : 40
Total Time : 70
Ingredients
Serves 4
Chicken 500-600 gms
Ginger Garlic Paste 1 tbsp
Red Chilly Powder 1 tsp
Yoghurt 2 tbsp
Tej Patta 1 nos
Cloves 5-6 nos
Elaichi 2 nos
Cinnamon 1 nos
Star Anise 2 nos
Salt 1 tsp
(Cloves+elaichi+cinnamon) powder 1 tsp
Saffron in milk 1 tbsp
ghee/refined oil 2 tbsp
Sliced Onion 2 nos
Coriander and Pudina Leaves 3 tbsp
Basmati Rice 2 cups
Boiled Eggs 3 nos
Directions
Marinate the chicken with yoghurt, salt, red chilly powder, (clove+elaichi+cinnamon) powder, tej patta and little oil (2 tsp) for atleast 4-5 hrs .
Now fry the sliced onions till brown in refined oil and keep aside.
Boil the basmati rice in water with rest of the whole garam masalas, salt till half done. Do not throw the starch hot water, will be used later.
Now layer the kadhai with marinated chicken, followed the the half cooked basmati rice, then sprinkle the browned onions, corriander and pudina leaves , boiled eggs, saffron in milk.
Add ghee/refined oil (2 tbsp) to about half cup of the hot starchy water and spribkle this all over the layered rice. Cover it and seal the lid of the kadhai with some dough. Cook on a low flame for 45-50 minutes.