Ingredients
·
For Chicken
500g chicken
1 tea spoon salt (or as per your taste)
2 table spoon ginger garlic paste
3/4th cup fresh curd
15 Cashew / Kaju soaked in water for 15 minutes (Grind to paste)
1 medium size onion cut into slice
½ cup cooking oil
1 tea spoon cumin seeds / Jeera
1 tea spoon cinnamon stick break into small pcs / Dar chini
3 to 4 pcs small green cardenom / Elaichi
½ cup fresh cream (3 table spoon)
8 to 10 pcs black pepper / Kali mirch
2 pcs Green chili small chopped (or as per your taste) / Hari mirch
1 tea spoon white pepper powder / safedh mirch
1 tea spoon black pepper powder / Kali mirch
½ cup coriander leaves / Hara dhaniya
½ cup mint leaves / Pudina
·
For Rice
Cloth piece to make spice bag / Potli
10 to 12 pcs cloves / Lavang
10 to 12 pcs black pepper / Kali mirch
1 pcs cinnamon stick / Dar chini
4 pcs Small Green cardenom & 2 pcs Big Black cardamom / Elaichi
3 pcs Green Chili (or as per your taste) / Hari Mirch
1 tea spoon Cumin seeds / Jeera
3 pcs bay leaves / Tez patta
5 glass water to boil rice
500g Basmati rice (Soaked for 30 minutes)
1 Lemon juice
1 tea spoon salt
·
For fry onion
5 medium size onions cut into slice
Preparation
Take 500g washed chicken add salt, ginger garlic paste & curds mix
well & marinate for 30 minutes
Deep fry onions on high flame till golden brown
Remove ½ cup separately fry onion
Take a small cloth piece (handkerchief size) place clove, black pepper,
cinnamon stick, small & big cardenom, green chili, cumin seeds, bay leaves
& tie knot to make small bag / potli
Place this bag in boiling water, cover lid & boil it for 5 minutes on
high flame
Remove after 5 minutes & discard
Add 500g soaked basmati rice
Add 1 tea spoon salts or as per your taste
Add ½ cup fry onion
Mix well gently
Add Lemon juice
Cook the rice on high flame till rice is 3/4th cooked
Drain excess water & place the rice aside
Add ½ cup cooking oil in a pot
Add cumin seeds, cinnamon, cardanom, black pepper & roast for 2 to 3
minutes on medium flame
Add onion & cook on medium flame till onion turns soft
Add marinated chicken & mix well
Add green chili & cover lid & cook for 2 to 3 minutes on low
flame
Add white pepper powder, black pepper powder cover lid & cook for 5
minutes on low flame
Add cashew paste, fresh cream, coriander leaves, mint leaves & mix
well
Gently places 3/4th cooked basmati rice
Add fry onion & pure ghee
Mix gently up side down
Cover with lid & keep for steam cook on low flame
Ready to serve