How to make it

  • Fry the onions .
  • Marinate the meat with curd , mint/corriander paste , onion paste , ginger-garlic paste , green chilli paste , other pastes and abit of lemon juice .
  • Set aside for 1 hour.
  • Add muslin cloth with soup cube , salt in water along with rice and boil until little under done .
  • Drain and keep aside .
  • Fry the remaining spices in ghee along with chilli pwd , corriander pwd , tumeric pwd , chicken .
  • Cover with lid , simmer till done and dry .
  • Grease a heavy bottom vessel , sides and bottom with ghee .
  • Spread chicken evenly , sprinkle lemon juice , meat masala pwd , corriander leaves and mint leaves .
  • Add almost cooked rice .
  • Dissolve saffron in milk and sprinkle along with nuts .
  • Cover with lid .
  • Make some rough dough with wheat flour and line the rim .
  • Keep hot coals on top .
  • Complete cooking on hot plate ( 30 mins )
  • Serve with Pappad , Fresh fruit Jam , Hard boiled egg and fresh salad with yogurt dressing along with warm cumin water .

Reviews & Comments 5

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  • binky67 9 years ago
    I would give you 10's if I could but I guess 5 will have to do. I didnt know about the history of this dish or how it came to be but I sure can tell you that I LOVED IT when I went to Hyderabad. I heard that it takes hours to make but it is worth every minute, hour, day, etc!!!!
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    " It was excellent "
    midgelet ate it and said...
    I like stuff like this!
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  • jencathen 10 years ago
    This looks delish. Thank you for including the history of the dish it was very interesting!
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    " It was excellent "
    lunasea ate it and said...
    Oh my....impressive - and I love the complexity of flavors and textures going on with this recipe, Cholena. It sounds like a feast for the eyes and tummy. Thanks, hon - I'm saving this to try very soon. ~Vickie
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    " It was excellent "
    angieaugusta ate it and said...
    wow!!!great chef....
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