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| Prep Time | 1 hours |
| Servings |
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Ingredients
- Chicken(cut into large pieces) - 1 no
- Basmati rice - 3 cups
- Onions - 5 nos
- Ginger(garlic paste - 1 tbsp) -
- Mint leaves(Pudhina) - 1 bunch
- Coriander leaves - 1 bunch
- Curd - 2 cups
- Turmeric powder - 1 tsp
- Coriander powder - 3 tsp
- Cumin powder(Jeerakam) - 1 tsp
- Kashmiri Red chilli powder - 2 tsp
- Green chillies - 4 -
- Cinnamon sticks(Karugapatta) - 2 nos
- Cloves(Grambu) - 10 nos
- Cardamoms(Elakka) - 6 nos
- Garam masala powder - 1/2 tsp
- Salt(As reqd) -
- Oil for deep frying -
- Ghee - 1/2 a
- Lime juice -
- Saffron(optional) -
- Eggs - 4 nos
- Milk(optional) - 4 tbsp
- Cashew nuts - 20 nos
- Raisins(Kismis) - 20 nos
Ingredients
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Instructions
- Clean and wash the rice, drain and keep aside.
- Clean and chop the mint and coriander leaves.
- Slit green chillies and mix into the marinated chicken. Put chicken and marinate into the kadai in which the onions/cashew nuts were fried.
- Add a little water, cover and cook till the chicken is half done.
- Remove the chicken pieces with a slotted spoon and measure the stock. Add enough water to make it six cups.
- Put the rice into a rice cooker, add the whole spices, arrange the chicken pieces on top, sprinkle three-quarters of the fried onions and all the chopped coriander and mint leaves.
- Pour in the measured stock into which the garam masala powder has been added.
- Pour the remaining quarter cup of ghee over the whole mixture. Close and cook till done.
- Meanwhile, hard-boil and shell the eggs.
- Just before serving, mix in the juice of half a lime. Arrange on a serving dish and garnish with the remaining fried onions, cashew nuts, raisins, and boiled eggs.
- :-Serve piping hot with papads, raita and pickles.
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