Ingredients:
- for Chargha
- Whole chicken (give cuts)1 kg
- Lemon juice ¼ cup
- Salt 1 ½ tsp
- Black pepper 1 tsp heaped
- Chili powder 1 tbsp
- Ginger garlic paste 2tbsp
- All spice 1 tsp
- Orange color ¼ tsp
- Oil 2 tbsp
- Ingredients for Rice
- Rice 400 gm
- Bay leaf 1
- Cloves 4
- Cinnamon stick 1
- Green cardamom 4
- Onion chopped ½ cup
- Oil ¼ cup
- Black cumin seeds ½ tsp
- Salt 1½ tsp
- Orange food color pinch
- Whole green chilies 3
- Ginger garlic paste 1 tbsp
- All spice ½ tsp
- Chili powder 1 tsp
- Yogurt 1 cup
- Biryani masala 2 tbsp
Method:
- Wash chicken and dry, give deep cuts and tie with thread, put all the ingredients in a bowl, mix well
- Apply this paste on the inside and outside of the chicken
- Leave it for 2 hours, then steam marinated chicken in steamer for 15 mins
- Then bake in a pre-heated oven on 200 D for 10 mins, or you can deep fry.
- Heat oil in a pan, add whole spices, chopped onion, fry until golden
- Add ginger garlic paste, yogurt, biryani masala, all the dry seasonings
- Fry for 2 to 3 mins until oil comes on top, boil rice with black cumin seeds and salt
- Take a pan, spread half rice then cooked masala
- Cover with remaining rice, then cooked chargha, green chilies, fresh coriander
- Add orange food color, cover and cook on dum for 10 mins.
- Serve in platter, decorated with French fries and boiled eggs.
