4 large onions, finely sliced and fried in ghee or butter
2 cups yoghurt
3 green chiles, chopped
1 bunch mint leaves, chopped
2 Tbsp ghee or butter
1 tsp garam masala
Salt, to taste
1 Tbsp ginger-garlic paste
2 lbs chicken
Black cardamom pods
Black cumin seeds (kala zeera)
Whole black peppercorns
Salt, to taste
1 Tbsp oil
2 Ÿ cups uncooked rice
8 Tbsp butter, in 4 pieces
Lemon juice
1 pinch of saffron or a few drops yellow food coloring
Milk
2 green chillies, whole
1 bunch coriander leaves, chopped
Fried onions
Garam masala powder
Combine fried onions, yoghurt, chopped green peppers, chopped mint leaves, ghee, garam masala powder, salt, ginger garlic paste. Add the chicken pieces, and leave this to marinate at least 4â5 hours.
4â5 hours
Bring a pot of water to a boil. Add cardamom, black cumin, peppercorns, cinnamon stick, salt, and oil. When the water boils, mix in the rice.
Cook the rice until tender but not completely cookedâit will cook more later. Drain the water from the rice.
Add a very thin layer of rice on the bottom of the pot to prevent the meat from sticking. Add the marinated chicken on top. Top the chicken with the remaining drained rice.
Combine the saffron and milk. Place one butter chunk in each quadrant of the pot. Pour the lemon juice and saffron milk over the rice, then stick the whole chiles in the rice.
Add the chopped coriander leaves, fried onions, and a sprinkle of garam masala.
Cover pot completely with foil so no steam can escape. Cook over high heat for about 10 minutes.
10 minutes
Reduce heat to medium. Continue cooking about 30â35 minutes, rotating the pot every 10 minutes for even heating.
30â35 minutes
Check to make sure the meat and rice are fully cooked.
Serve.
- âąYou can substitute lamb or goat for the chickenâin this case, marinate for 12 hours.