Ingredients:
- Basmati rice 4cups
- cloves 6
- Nutmegs 3
- Mace 4
- Bay leaves 4
- Balck cardamom 4
- Star anise 4
- Pepper corns 1/2 tsp
- Shahjeera 2tsps
- Cardamoms 5
- Cashew Nuts 20
- Cinnamon Sticks 4 to 5
- Ghee 5 to 6 tsps
- Cooking Oil to fry
- Coriander Powder 3tsps
- Cumin Powder 3tsps
- Fresh Coriander bunch
- Garam Masala pwdr 1tsp
- Garlic garlic paste 5tsps
- Green Chillies sliced 5
- Lime Juice 3tsps
- Mint Leaves (Podina) bunch
- Onion big sliced 1
- Plain Yogurt 1 cup
- Red Chilli Powder 5tsps
- Salt to taste
- Turmeric Powder 1tsp
- Chicken 1kg
- Whole Milk 1/2 cup
- Beat the plain yogurt well. Marinate chicken with the yogurt, ginger paste, garlic paste, turmeric powder, coriander powder, cumin powder, chilli powder,whole spices and salt. Let it marinate whole night by placing in a refrigrator or atleast 2 to 3 hours.
- Slice onions very thin, and deep fry in oil until crisp.Clean and wash the rice, drain, and set aside.
- Clean and chop the mint leaves and coriander leaves. In the same oil, fry the chopped cashew nuts until golden brown, drain and set aside. Slit green chillies, and mix into the marinated chicken.
- Put the rice into a rice cooker,and cook the rice 3/4(add bay leaf,star anise,cloves,cardamom,salt).
- Grease a deep baking dish and evenly layer the cooked rice,marinated chicken in it to form at least 2 sets of layers (rice-chicken-rice-chicken-rice). Garnish with the fried onions,cashews,chopped cilantro,mint.Now sprinkle the milk(add color to the milk) and also ghee.
- Cover the dish tightly. If the dish does not have a cover use 2 layers of aluminium foil (shiny side of both layers pointing down towards the rice).
- Put in a pre-heated oven set at 450 F/ 180 C for 40mints.
- Turn off the oven and let the dish sit in the oven till you are ready to eat. Only open when you are ready to eat.
- On stove:place the layered rice and chicken pan by covering with lid very tightly on medium flame for 30 to 40 mints.
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