Ingredients:
- Rice 750 gm boiled
- Chicken 1 kg
- Oil ½ cup
- Onion 1 cup chopped
- Brown onion 1 cup
- potatoes (fried) ½ kg
- Yogurt whipped 2 cups
- Cashew nuts grinded 4 tbsp
- Ginger garlic paste 2 tbsp
- Coriander leaves ½ bunch grinded
- Green chilies 20 grinded
- Desiccated coconut 3 tbsp
- Salt 1-½ tsp
- Allspice 1 tsp
- Milk ½ cup
- ½ tsp saffron
- 1 tsp screw pine essence
Method:
- Grind together ginger garlic, coriander leaves, green chilies, coconut.
- Add chopped onion and allspice to a fine paste, marinate your chicken in this for 2 hours.
- Heat oil in a pan, add brown onion with marinated chicken along with salt, yogur.
- Add grinded cashew nuts and 1 cup water
- Cover and cook till chicken tender and thick gravy left.
- In a large pan, spread cooked chicken, top with fried potatoes.
- Finish with a layer of boiled rice, then spread with milk and saffron and kewra mixture.
- Leave it on dum for 20 mins, mix well and serve hot.
