Ingredients
Chicken 1 kg 12 pieces
Rice ½ kg
Brown onion grinded 4 tbsp
Yogurt 1 cup
Salt 1 ½ tsp
Ginger garlic 2 tbsp
Allspice 1 tsp
Chili powder 1 tsp heaped
Pinch of turmeric
Green chilies 6 grinded
Cashew nuts 8 grinded
Poppy seeds 1 tbsp grinded
Coconut 1 tbsp grinded
Roasted gram 1 tsp grinded
Saffron ¼ tsp
Kewra water 1 tsp
Method
Marinate chicken meat with ginger garlic paste, salt and yogurt for 30 minutes, heat oil add grinded green chilies, grinded mixture of cashew nuts, poppy seeds, coconut and roasted gram, add marinated chicken with chili powder, turmeric, all spice, fry well, cover and leave it till chicken tender and thick gravy remains, boil rice half done with 2 tbsp salt and whole spices 1 tbsp, spread half cooked rice in a pan top with chicken mixture, remaining rice, sprinkle saffron and kewra on top, keep it on dum for 15 to 20 minutes.