Ingredients:
- Basmati Rice 750g or 4 Cups
- Water 2 litre or as required
- Cinnamon (Darcheeni) 2 -3 sticks or equal
- Star anise (Badiyan ka Phool) 1
- Bay Leaves (Tez Paat) 3
- Salt (Namak) 1 & ½ tbs or according to taste
- Green Cardamom (Hari ellaichi) 5-6
- Vinegar (sirka) 1 & ½ tbs
- Tomatoes Cubes 2 Large (tamatar)
- Garlic (lehsan) 7-8 Cloves
- Ginger (Adrak) piece 2 inch
- Green Chilies (Hari Mirch) 6-7 normal size
- Nutmeg and Mace Powder (Javitri and Jaifil powder) ½ tsp
- Fennel Seed (Sonf) crushed 1 tsp
- Clove Powder (Laung Powder) ¼ tsp
- Cooking Oil ½ Cup
- Onion (Piyaz) Sliced 2 medium
- Black Peppercorn (Sabut Kali Mirch) ½ tsp
- Cloves (Laung) 6-7
- Cumin Seed (Zeera) 1 tbs
- Turmeric Powder (Haldee Powder) ½ tbs
- Red Chilli Powder (Lal Mirch Powder) 1 tbs or to taste
- Coriander Powder (Dhania powder) 1 & ½ tbs
- Garam Masala Powder 1 tsp
- Salt (Namak) 2 tsp or to taste
- Lemon Juice 3 tbs
- Fresh Coriander (Hara Dhanya) 1/4 Cup
- Chicken 750 gram
- Dried Plum (Aloo Bukhara) 7-8
- Yogurt (Dahi) whisked ½ Cup
- Fried Onion (Tali hui Piyaz) 2 tbs
- Mint Leaves (Podina) 1-2 tbs
- Fresh Coriander (Hara Dhanya) 1-2 tbs
- Water 2 tbs
- Kewra Water ½ tbs
- Orange or Yellow Food Color (Zarde ka rung) 1/4 tsp
- Clarified Butter (Ghee) 1 & ½ tbs
Cooking Direction:
- In a bowl, add rice and water, wash thoroughly, and soak for 30 minutes, then strain the soaked rice.
- In a pot, add water, cinnamon sticks, star anise, bay leaves, salt, green cardamom, green chillies, and vinegar, mix well, and bring it to a boil.
- Add rice and boil until 3/4 done (8-10 minutes), then strain & set aside.
- In a chopper, add tomatoes, garlic, ginger, and green chillies and chop well to make a paste & set aside.
- In a bowl, add nutmeg & mace powder, fennel seeds, and clove powder, mix well & set aside.
- In a pot, add cooking oil and onions and fry until light golden.
- Add black peppercorns, cloves, and cumin seeds and mix well.
- Now add tomato & chilli paste, red chilli powder, turmeric powder, coriander powder, garam masala powder, salt, and lemon juice, mix well, and cook for 2-3 minutes.
- Add fresh coriander and mix well.
- Add chicken and mix well until the color changes.
- Add dried plums and yogurt, mix well, and cook for 18-20 minutes until the oil separates.
- Take out half the quantity of chicken gravy in a bowl for layering.
- In a pot, add fried onion, mint leaves, fresh coriander, half the quantity of prepared spice mix, half the quantity of 3/4th boiled rice, fried onion, mint leaves, fresh coriander, remaining spice mix, reserved chicken gravy, and remaining boiled rice.
- In water, add kewra water and yellow food color and mix well.
- In a pot, add and dissolve food color and ghee, cover, and steam cook on low flame for 12-15 minutes & serve!
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