Supplies
- 1 cup basmati rice
- 2 tbsp cooking oil
- 5-6 cardamom pods
- 1-inch cinnamon stick
- 1 tsp ginger-garlic paste
- 1 cup chopped onion
- 2 tsp red chilli powder
- 1 tsp turmeric powder
- 1 cup curd
- 250 gm chicken pieces
- 1/2 cup sago
- 1 tsp cumin seeds
- 1/2 tsp coriander seeds
- 2 inch cinnamon stick
- 8-10 cloves
- 1 tsp black peppercorns
- 1-star anise
- 4-5 red chillies
- 2 big potatoes par boiled and cut into medium pieces
- 2 tbsp cooking oil
- 1/2 cup fried onions
- 1/2 cup coriander and mint leaves chopped
- saffron strands soaked in milk
- almond and cashew (optional)
- 2 tbsp ghee
Steps
- Soak rice for 1/2 an hour
- Cook with a bit of salt and drain when 70% done.
- In a grinder, the jar takes all the spices for making paste and grind it to a fine paste with little water.
- Heat a pan and add 2tbsp OF oil.
- Add bay leaves, cinnamon sticks, cardamom pods, Ginger-garlic and onion.
- Saute for some time. Add turmeric powder, red chilli powder and curd. Mix well and cook for a few minutes.
- Now add the chicken pieces and the prepared spice paste and salt.
- Mix well and cook. Add 1 cup of water, cover and cook till the chicken is done.
- Layering
- Heat another heavy-bottomed vessel and add 2 tbsp cooking oil.
- Arrange the par boiled potatoes in the bottom of the vessel.
- Add the prepared chicken gravy over the potatoes.
- Next, add the parboiled rice.
- Top with saffron-soaked milk, fried onions, coriander and mint leaves, ghee, cashew, and almond.
- Cover and cook on low flame for about 20 minutes.
- Remove from heat and mix well in light hand
- Serve hot with any kind of raita.