• 2 ½ cups rice
• Salt
• 1 kg chicken meat
• ¾ cup butter
• 3 cup yogurt
• 2 black cardamom
• ½ saffron
• 4 cinnamon
• ½ cup milk
• 1 ts mace
• ¼ cup cream
• 1 1/3 ts cumin seeds
• 2 ts mint
• ½ cup chopped onions
• 2 ts coriander
• 2 2/3 Tbs garlic paste
• 2 bay leaves
• Two Tbs ginger paste
• 10 green cardamoms2 ts lemon juice
• 2 ts Red chili powder
• 10 cloves

Cut the chicken into 8 pieces. Dip the rice in water for half an hour.

Whip the yoghurt and pour it equally in two separate bowls.

Mix saffron in milk and cream. Mix coriander and mint in one half of the yoghurt.

Boil 4 litres water then add bay leaves, 2 green cardamom, 2 cloves, rice and salt. Cook for 10 minutes then strain the rice.

Fry rest of the spices, and then add onions, red chilli powder, chicken, salt in these spices and cook for 3 – 5 minutes.

Mix rest half of the yoghurt in 200 ml water, put in rice and bring a boil to it then let it to be cooked for sufficient time.

Take this chicken mixture out in a baking dish, pour half of the saffron and mint mixture on it.

Then make a layer of boiled rice and at the end pour the remaining saffron mixture on it. Steam it in oven for 10 – 15 minutes.

Garnish it with fried almond and the dish is ready to eat.

by Pak101.com (few years ago!) / 1517 views