Ingredients:
Chicken : 1 kg
Rice : ½ kg
Ginger garlic paste : 3 tsp
Whole spices : 1 tsp
Salt : 1 ½ tsp
Yogurt : 1 cup
Oil : ¾ cup
Brown onion : 1 cup
Poppy seeds : 2 tsp
White cumin seeds : 1 tsp
Yellow color a pinch
Saffron : ¼ tsp
Nutmeg ground : ¼ tsp
Mace ground : ¼ tsp
White cardamom ground : ¼ tsp
Kewra : 1 tsp
Chili powder : 1 tsp
Ingredients for Garnish:
Boiled eggs 2
Brown onion 2 tbsp
Almonds fried 2 tbsp
Raisins fried 2 tbsp
Method
Boil ½ kg rice with 2 tbsp salt, 1 tbsp whole spices and water as required till ¾ done, drain and keep aside, marinate chicken with 1 cup yogurt, 3 tsp ginger garlic paste, 1 tsp all spice, ½ tsp salt, 1 tsp chili powder, 1 cup brown onion, 2 tsp roasted ground poppy seeds and ¼ tsp white cumin seeds. Heat ¾ cup oil, add marinated chicken, cover and cook for 15 minutes, then add 1 cup of water, cover and cook till done, lastly add ¼ tsp ground nutmeg, ¼ tsp ground mace and ¼ tsp green cardamom powder, in a pan spread 2 tbsp oil, then spread half quantity of boiled rice, top with cooked chicken mixture, now spread remaining rice, add a pinch of yellow color dissolved in 1 tsp kewra, cover and simmer for 15 minutes, remove in a platter, garnish with 2 boiled eggs, 2 tbsp brown onion, 2 tbsp fried almonds and 2 tbsp raisins.
