Ingredients:
- Chicken (12 pieces) 1 kg
- Ginger garlic 1 tbsp
- Oil ¾ cup
- Poppy seeds 1 tsp
- Almonds (ground) 10
- Garam Masala 1 tsp
- Yogurt 1 cup
- Green chilies 4
- Caraway Seeds half tsp
- White cumin half tsp
- Coriander powder 2 tsp
- Chili powder 2 tsp heaped
- Brown onion half cup
- Salt 2 tsp
- Milk half cup
- Saffron ¼ tsp
- Kewra water 1 tsp
- Green Cardamoms 4
- Coriander leave chopped half cup
- Potatoes 2
- Rice (boiled) half kg
Method:
- Boil rice with whole spices and salt keep aside.
- Soak saffron in milk keep aside.
- Grind poppy seeds and almonds, heat oil adds ginger garlic, chili powder coriander powder, cumin salt and chicken.
- Fry well add 1 cup water cover and cook till chicken nearly tender.
- Add potatoes, brown onions, grinded poppy seeds paste allspice and beaten curd.
- Fry well add half cup water cover and cook till potatoes done.
- Take a pan add quarter cup oil put a layer of rice, chicken masala, top with remaining rice sprinkle with saffron milk, kewra water leave it to DUM for 15 – 20 mins.
