Materials
500 grams of polao rice or basmati rice
Half a cup of ghee
Half a cup of oil
Three cups of chicken stock
One kg of chicken meat (medium size pieces)
One cup of pineapple juice (light yellow in color)
Ginger paste two tablespoons
One tablespoon of garlic paste
Beresta quarter a cup
Two tablespoons of onion paste
Seven or eight green peppers
Three or four bay leaves
Cinnamon six-seven pieces
Cardamom four
Star Anis two
Cloves six-seven
Salt to taste
Pesto nuts
Raisins
Half a cup of cashews
One teaspoon of chilli powder
1 tablespoon of almond paste
Half a cup of chopped onion
Half a cup of Malay
Half a cup of mawa powder
Half a cup of tokadai and three tablespoons of tomato sauce
Method
Rice should be half boiled and starch should be added. Ginger-garlic paste, chilli powder, almond paste, salt, half a hot spice
He should spread the meat with bay leaves and keep it for two hours. Heat oil, brown the onion and fry it with spices
The meat should be picked up and seasoned with that spice. Then it should be seasoned with curd and meat and given a cup of hot water.
When the broth is reduced, it should be roasted with tomato sauce and tasted with salt. Heat ghee, pesto nuts, raisins, cashews
You have to fry it and put half boiled rice with that ghee. First put some rice, some barista, some mawa in the pot.
Again some rice, cooked meat, some cashews, pesto, nuts, raisins, mawa, rice, meat should be given in this way. Then the pineapple
Squeeze the juice, keora, malai, almonds, raisins for 30-35 minutes.