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INGREDIENTS

Chicken 1 kg 12 pieces
Rice 750 gm soaked for 30 minutes
Water 4 cups
Tomatoes (chopped) 2
Green Chilies (whole) 6
Whole Spices 1 tbsp
Salt 1 tbsp
Chili Powder ½ tsp
Dried Plum 10 to 12
Oil ¾ cup
Onion (sliced) 1
All Spice Powder 1 tsp

IN MUSLIN CLOTH TIE
Onion 1 cut into 4 pieces
Garlic Cloves 15
Ginger 2 inch piece
Whole Coriander 2 tbsp
Fennel Seeds 2 tbsp

METHOD
Tie all the ingredients in muslin from onion till fennel seeds. In a pan put chicken with prepared potli, 4 cups water, 2 chopped tomatoes into 4 pieces each, whole green chilies, mixed whole spices, salt, chili powder, dried plum till chicken tender. Remove chicken and strain stock and keep aside. Heat ¾ cup oil in a pan, add 1 sliced onion, fry till golden add boiled chicken pieces and fry nicely till light golden. Add that green chilies and tomatoes to the chicken, add leftover stock about 2 ½ cup and 2 tsp extra salt. Cook till boiling, add soaked rice with allspice. Cook on fast flame for 10 minutes. Discard the potli, lower the flame, and leave it on simmer. Serve hot.