Chicken 01 kg
One kg of rice
2 tablespoons crushed ginger garlic
Salt to taste
3 finely chopped onions
6 tomatoes finely chopped
A cup of yogurt
A teaspoon of white cumin
A teaspoon of ground turmeric
2 tablespoons crushed red pepper
A tablespoon of crushed coriander
A tablespoon of crushed hot spices
6 to 8 finely chopped green chillies
Half a lump of chopped green coriander
Mint chopped half a lump
Proven hot spices 2 tbsp
A tinge of yellow
A cup of milk
A cup of cooking oil
Heat the cooking oil in a saucepan over medium heat for 3 to 5 minutes and add the hot spices. When the oil is hot, add onion and fry till golden.
Add ginger, garlic, turmeric and cumin and stir for 2 to 3 minutes and then add tomatoes and cook till the tomatoes are melted.
When the tomatoes are well melted and come into a paste, add the chicken, salt, red pepper, crushed coriander, crushed hot spices, green chillies, green coriander and mint. Then add yoghurt, mix well and cook on medium heat for 12 to 15 minutes.
Boil the rice with a little hot spices (three to four minutes before it is fully boiled) and sift it through a sieve.
Spread the chicken in a large saucepan and top with a layer of rice. Mix yellow color and bitter essence in milk and sprinkle on rice.
Cover the pan and place on a hot stove over low heat for 15 to 20 minutes.