Directions
Ingredients
Marination
- Chicken – 500 gms
- Salt – to taste
- Shahi jeera – 2 tsp
- Cardamom – 4-5 no
- Cinnamon – 1 small piece
- Turmeric – 1½ tsp
- Chilly powder – 1 tbsp
- Mace (javitri) powder – a pinch
- Garlic paste – 1 tbsp
- Ginger paste – 1 tsp
- Green chilly – 2 nos
- Browned onion – ¾ cup
- Mint leaves – 1 cup
- Curd – 1½ cup
- Oil – ¼ cup
For rice
- Water – 3 lts
- Salt – 3 tbsp
- Cardamom – 3-4 nos
- Green chilly – 1 no
- Basmati rice (soaked) – 2 cups
- Water from Blanched Rice – 1 cup
- Saffron – a very small pinch
- Dough – for sealing
Steps
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1
Done
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Wash and soak the rice for 30 to 45 mins. Place the saffron in a bowl and add 3 tbsp of boiling water and let it sit till the saffron releases its colour. |
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2
Done
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Wash and pat dry the chicken and add it to a bowl. Add all the remaining ingredients under marination and mix them well. |
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3
Done
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Separately add water to a deep vessel or handi and bring to a boil. Add salt, cardamom, green chilly and let it boil for 5 minutes. |
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4
Done
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Drain the water form the rice and add it to the boiling water and stir lightly for 2 mins & turn off the gas. Strain the rice through a sieve and retain the water from the rice. |
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5
Done
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Scoop half rice and spread at the bottom of a deep vessel. Carefully place the marinated chicken on top. |
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6
Done
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Now cover the chicken with the remaining rice. |
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7
Done
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Add 2 cups of water from the strained rice. |
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8
Done
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Drizzle the saffron water on top. |
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9
Done
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Now using any dough, apply it on to the edges of the vessel and cover the it with the lid. Press the lid gently so that the dough seals the lid to the vessel. |
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10
Done
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Now place this vessel on high heat for 2-3 minutes and then lower the heat and cook for another 10-12 mins |
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11
Done
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Turn off the heat and let it sit for 10 minutes before you open and serve it hot. |
