Ingredients
- onions, large; finely sliced and fried in ghee or butter4
- yoghurt2 cup
- green chiles, chopped3
- mint leaves, chopped1 bunch
- ghee or butter, or butter2 tbsp
- garam masala1 tsp
- salt, to taste
- ginger-garlic paste1 tbsp
- chicken2 lb
- black cardamom pods
- black cumin seeds, kala zeera
- whole black peppercorns
- salt, to taste
- oil1 tbsp
- rice, uncooked2 3/4 cup
- butter, in 4 pieces8 tbsp
- lemon juice
- saffron or yellow food coloring, or a few drops yellow food coloring1 pinch
- milk
- green chillies, whole2
- coriander leaves, chopped1 bunch
- fried onions, fried
- garam masala powder
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 10 steps
Combine fried onions, yoghurt, chopped green peppers, chopped mint leaves, ghee, garam masala powder, salt, ginger garlic paste. Add the chicken pieces, and leave this to marinate at least 4–5 hours.
Bring a pot of water to a boil. Add cardamom, black cumin, peppercorns, cinnamon stick, salt, and oil. When the water boils, mix in the rice.
Cook the rice until tender but not completely cooked—it will cook more later. Drain the water from the rice.
Add a very thin layer of rice on the bottom of the pot to prevent the meat from sticking. Add the marinated chicken on top. Top the chicken with the remaining drained rice.
Combine the saffron and milk. Place one butter chunk in each quadrant of the pot. Pour the lemon juice and saffron milk over the rice, then stick the whole chiles in the rice.
Add the chopped coriander leaves, fried onions, and a sprinkle of garam masala.
Cover pot completely with foil so no steam can escape. Cook over high heat for about 10 minutes.
Reduce heat to medium. Continue cooking about 30–35 minutes, rotating the pot every 10 minutes for even heating.
Check to make sure the meat and rice are fully cooked.
Serve.
