Ingredients

  • 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

  1. Soak rice for 1/2 an hour
  2. Cook with a bit of salt and drain when 70% done.
  3. In a grinder, the jar takes all the spices for making paste and grind it to a fine paste with little water.
  4. Heat a pan and add 2tbsp OF oil.
  5. Add bay leaves, cinnamon sticks, cardamom pods, Ginger-garlic and onion.
  6. Saute for some time. Add turmeric powder, red chilli powder and curd. Mix well and cook for a few minutes.
  7. Now add the chicken pieces and the prepared spice paste and salt.
  8. Mix well and cook. Add 1 cup of water, cover and cook till the chicken is done.
  9. Layering
  10. Heat another heavy-bottomed vessel and add 2 tbsp cooking oil.
  11. Arrange the par boiled potatoes in the bottom of the vessel.
  12. Add the prepared chicken gravy over the potatoes.
  13. Next, add the parboiled rice.
  14. Top with saffron-soaked milk, fried onions, coriander and mint leaves, ghee, cashew, and almond.
  15. Cover and cook on low flame for about 20 minutes.
  16. Remove from heat and mix well in light hand
  17. Serve hot with any kind of raita.