How to make it

  • wash thoroughly the chicken. Add yogurt,salt,red chilli flakes and powder,black pepper powder,chinese salt,ginger garlic paste in the chicken. mix well, cover and refregerate for 1 hour.
  • wash the rice under cold running water. set aside.
  • In a pot, bring around 8 cups of water to rolling boil. add salt, rice and cinnamon sticks. cook till the rice are 3/4 tender. Drain them and set aside. Remove the cinnamon sticks.
  • In a non-stick pan, cook the chicken along with the merinade, till all the water is absorbed.
  • In an another pan, heat oil, add whole garam masala, after a minute, add chopped tomatoes, cilantro, mint, jalapeno peppers, cumin powder. cook till the tomatoes are soft(about 7-10 mins)
  • In it, add chicken and cook till chicken in completely cooked (about 10 more mins).
  • In a seperate heavy based pot, make a layer of half of the rice, then all of the chicken mixture and remaining half of the rice.
  • On the top, sprinkle kewra essence or rose water, Almonds, golden raisins and the mixture of food color in milk.
  • Put the lid on and let it cook on a low flame for about 8 minutes.
  • Fluff with slotted spoon in the end and Serve hot with raita and mint chutney.

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    " It was excellent "
    bluewaterandsand ate it and said...
    Looks fantastic!
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    " It was excellent "
    donman ate it and said...
    Sounds really good :)
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