Directions
Ingredients
For chicken
- Chicken – 1kg,
- Oil – ⅔ cup/150 ml
- Pyaz sliced – 2 cups/250 gms
- Salt – to taste
- Ginger paste – 1 tbsp
- Garlic paste (watery) – 2 tbsp,
- Cardamom – 4-5no
- Cloves – 4-5no
- Cinnamon Stick – 1 no
- Nutmeg (jaiphal) – ½ no
- Chilli powder – 2-3 tsp
- Curd – ½ cup /120 gms
- Kewra water – 2 tbsp
- Milk – ¾ cup/180ml
- Mace powder (javitri) – a generous pinch
- Cardamom powder – a generous pinch
- Saffron dissolved – a generous pinch
- Kewra water – 1 tbsp
For rice
- Water – 3 ltr
- Salt – 3 tbsp
- Green chilli – 1-2nos
- Cardamom – 3-4nos
- Cloves – 3-4 nos
- Oil – a dash
- Basmati Rice – 500gms
- Saffron dissolved – 3 tbsp
- Dough for sealing
Steps
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1
Done
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In a deep vessel add oil and fry sliced onions till they turn brown. Add chicken and cook for 2-3 mins. Now add ginger paste & garlic (watery) and cook for a minute. Stir for 2 mins and then add cinnamon, cardamon, cloves, smashed nutmeg and salt. Now add red chili powder and saute. Add whisked curd and cook till it gets a boil. Add kewra and cook on low flame till chicken is half cooked and oil surfaces. |
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2
Done
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Turn off the heat and add milk. Remove the chicken using a tong and keep aside.Strain the curry(jhol). Skim off the oil from this jhol and keep it aside. |
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3
Done
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Add kewra, meetha attar(optional) to jhol along with javitri elichi powder and dissolved saffron. In a separate vessel boil water and add salt, cardamom, cloves and green chilli. Add a dash of oil and give a good boil for 5mins. Now skim all the spices and add the rice. |
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4
Done
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Cook rice till ½ done and in a separate handi add the chicken with jhol and add the ¾th cooked rice on top. On top of the rice add skimmed oil that was kept aside and dissolve saffron. Cover with a tight fitting lid and seal with with dough from the sides. |
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5
Done
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Cook on high heat for a minute, now lower the heat and cook on dum for 12-15min. Remove from heat and let it sit for 10 mins before opening the lid. Serve hot with raita. |
