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Instructions
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1. Marinate the chicken in curd along with ginger paste, red chili powder, and half of the crushed cardamom and cinnamon for 1/2 hour.
2. Heat oil in a pan and stir fry the onion paste for 5 minutes. Add the marinated chicken into it and fry in medium heat till oil starts coming out from the pan.
3. Add a little water and boil till the tender and dry.
4. Heat ghee in rice cooker, add mace powder, nutmeg powder, salt, sugar and the remaining cardamom and cinnamon. Fry for a minute.
5. Add rice and stir for 3 minutes. Add 3 cup water and cook the rice till it is 75% done.
6. Mix the cooked chicken in layers and add saffron and Kewra essence. Keep it in under pressure for at least one hour. Garnish with boiled eggs.
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