Ingredients:
- Chicken 1 kg 12 pieces
- Milk 1 cup
- Water 1 cup
- Onion 1 chopped
- Ginger 1 inch piece chopped
- Garlic crushed 1 tsp
- Coriander seeds 1 tsp
- Black cardamom 1 crushed
- Cloves 3
- Black pepper 6
- Green cardamom 3
- Cinnamon 2 sticks
- Salt 1 ½ tsp
- Oil ½ cup
- Brown onion ½ cup
- Ginger garlic paste 1 tsp
- Almonds blanched and grinded 2 tbsp
- Cream ½ cup
- Kewra water 1 tbsp
- Rice ½ kg soaked for 30 minutes
Method:
- Boil chicken with milk, water, chopped onion, whole spices, salt and ginger garlic chopped till chicken half done, strain the stock and remove the chicken and discard the rest.
- Heat ½ cup oil add ½ cup brown onion with ginger garlic paste, boiled chicken, salt, almond paste, cream, fry well add leftover stock when boiling add soaked rice then add Kewra water, mix and cover.
- Cook on high flame for 5 minutes then lower flame, leave it on dum for 15 minutes.
