• Chicken cut into small pieces 1 1/2 kg
  • Medium onions sliced 2
  • Garlic cloves, crushed 6
  • Ginger, ground 2 tsp
  • Yoghurt 1/2 cup
  • Tomatoes 1/4 kg
  • Green whole cardamom 12
  • Black whole cardamom 4
  • Black cumin seeds 2 tsp
  • Cloves 10
  • Black pepper 2 tsp
  • Bay leaves 2-4
  • Cinnamon stick 2
  • Coriander powder 2 tsp
  • Curry powder 1 tablespoon
  • Koenjit 1 tsp
  • Salt 1 tsp
  • tablets chicken stock 2
  • White pepper 1 tsp
  • Ground nutmeg 1 tsp
  • Ground mace 1 tsp
  • Green chilies chopped 2
  • Lemon juice 2 tsp
  • Coriander freshly chopped
  • Oil 1/2 cup
  • Saffron, dissolved in a cup of hot milk 1 tsp
  • Rice 5 cup
  1. Heat oil in a pan and add onions. Cook on medium-low heat until golden brown.
  2. Remove onions and add chicken to the pan, stirring until brown.
  3. Meanwhile, in a blender, add yoghurt and half of the cooked onion and garlic/ginger.
  4. Blend and add to chicken also add tomatoes, cloves, black pepper, black cumin, bay leaf, cardamoms and a stick of cinnamon.
  5. Add coriander powder, salt,stock tablet,curry powder and Koenjit and white pepper.
  6. Cook for half an hour on medium heat.Stir frequently.
  7. When the water has dried up and the chicken is done, add nutmeg and mace.
  8. Boil rice in eight cups of water with salt and the remaining spices.
  9. Cook approximately for 10 minutes.
  10. Drain the water leaving the whole spices with the rice.
  11. In a pan, make alternate layers of rice and chicken.
  12. Add half of the lemon juice, remaining onions and the chilies.
  13. Pour 1/4-cup oil on the top along with the saffron/milk mixture.
  14. Place in pre-heated oven (350 degrees) for one hour.
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