Thinly sliced onion
Heat oil in kadai and fry onion till light golden brown
In a bowl take chicken,add gingergarlic paste, curd all the dry masalas , 3_4 tbs oil,crushed brown onion, chopped mint and coriander ( half
Mix well and keep it for marination atleast 30 mins
In a big vessel boil water along with whole garam masala, lemon nuice drops, little oil and salt
Once the water start boiling add rice anfd cook only 75%
Drain the water and keep aside.
In a same vessel add marinated chicken in the botto., Now put rice layer
On top add remaining mint coriander, brown onion, kesar or food colour and 2 tbs of ghee and keep it on dum .
First 5 mins on high ,then10-15 mins on low flame.
After immedietely dont open the cover, let it on like that for 10 mins,
While serving garmish with boiled eggs.
