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1. Remove the skin and cut the chicken into large pieces.
2. Heat ghee and fry onions until golden, remove and crush them roughly.
3. Grind ginger, garlic and green chilies to a paste. Marinate the chicken in yogurt, along with fried onions, ginger, garlic and chili paste, salt, a little chopped mint and coriander leaves, a few whole spices and half the lemon juice for an hour.
4. Tie the remaining whole spices and lemon skins in a cheese cloth and immerse in plenty of salted water.
5. Boil the rice in it for 6 minutes (rice should be under done). Drain and keep aside.
6. Heat the ghee (save 1 tbsp ghee for later), add the whole spices, chicken with marinate, chili powder and turmeric powder. Stir well. Cover and Simmer until cooked and dry.
7. Grease a baking dish with remaining ghee. add the chicken and spread it evenly. sprinkle remaining lemon juice, lemon zest, garam masala, mint and coriander leaves.
8. spread the rice on top. heat milk and dissolve the saffron in it. sprinkle saffron flavored milk on the rice. top it with cashews.
9. Cover with foil and bake at 325 f for 12-15 minutes or until rice is cooked.
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