|
1. Marinate chicken pieces with curd, two bay leaf and salt.
2. Heat milk and soak saffron. Keep aside.
3. Boil rice adding 5 pinch of Nigela (kalo jeera) and 5 green chili, two bay leaf and whole black pepper in enough water. Ensure that rice is about 3/4th cooked. Drain water. Spread rice on a dish.
4. Heat ghee. Add cardamom, cinnamon and cloves. Add three onions chopped.
5. Add ginger and garlic and fry till light brown.
6. Mix red chili and coriander powder in little water and add. Add Shah Jeera. Cook for 3 to 4 minutes in medium heat.
7. Add marinated chicken pieces and cook till oil starts separating out. Add sugar and salt as reqd.
8. Add cooked rice. Add saffron soaked milk. Add cashew nut and raisins (kismis). Mix properly.
9. Cook in very low heat or bake in preheated oven for 10/15 minutes.
10. Fry two chopped onions. Garnish with fried onion and serve hot.
|
(10)
