2 Chickens (cut in 1/4) 3 cups Yogurt Salt (as required) 2-3 tsp Chilli Powder 1 tsp Paprika 1/4 tsp Turmeric powder 2 tsp Garam Masala 1 tsp Cummin powder 1/2 tsp Corriander powder Few whole Garam Masala (Cinnamon sticks, Cloves, Cardamon, Blackpepper) 4 cups Fried Onions (Birista) 1/4 cup Oil (use fried onions oil) 1/2 cup Corriander leaves (chopped) 1/4 cup Mint leaves (chopped) Rice: 1 kg Basmati Rice Few whole Garam masala (Cummin seeds, Cloves, Cardamon, Bay leaves, Blackpepper, Cinnamon sticks, Star Anise) Salt (as required) 1 cup Fried Onions (Birista) 1/4 cup Corriander leaves Few Saffron strands (soak in 1/4 cup water) Orange and Yellow colour
Directions
Chicken: Marinate the chicken pieces in above ingredients for 2 hours. Rice: Wash rice and boil water with whole garam masala till it bubbles add rice and salt, cook rice till almost done, put on strainer till all drained off. Keep aside. How to cook on dum: In a big pot pour quarter cup oil that you fried birista with. Keep on flame pour marinated chicken with its marinade. Then pour the boiled rice level it, put color and saffron water, then add birista and corriander leaves, pour ghee generously then cover the entire pot with foil paper seal the sides and cover with lid, keep heavy object on top. Let it cook for half an hour or more. Serve with raita and kachoomer.
