• 500 gms of Chicken leg (drumstick) pieces, I got 6 in number
• 5 medium onions, fine diced
• 3-4 greem chilies, diced thin lengthwise
• 1 cup green coriander and fresh mint in the ratio 3:1, chopped
• 2 cups of Basmati Rice
• 2 star anise (chakra phol)
• 1 small cinnamon stick (dal chini)
• 5-6 cloves (laung)
• 4 green cardamom (elaichi)
• ½ teaspoon garam masala (Indian spices mix) powder
• 5 tablespoon ghee (clarified butter)
• ½ teaspoon saffron (kesar)
• 4 tablespoon cold milk
• Juice of half a lemon
• 2 boiled eggs
• Salt
• water
• 4-5 almonds, diced lengthwise (optional, you may instead add cashew and raisins)
• For Marinade:
• 2 tablespoon curd/yoghurt
• 2 tablespoon garlic –ginger paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon Kashmiri/Deggi Chili powder
• 1 teaspoon coriander seed powder
• 1 teaspoon cumin powder
• ½ teaspoon black pepper powder
• 1 teaspoon salt
• 1 teaspoon ghee (clarified butter)

Mix all the ingredients together in a bowl, add chicken and fold into the mixture. Cover and set aside to marinate for an hour.

Wash the basmati rice, strain form water and keep aside. Also soak saffron in milk and keep aside.

Divide the onions into two parts, heat a tablespoon of ghee in frying pan and fry one part onions till they turn to absolutely crisp and brown. Strain and keep aside.

In the same pan heat two tablespoon of ghee, add the whole spices, star anise, cardamom, cloves and cinnamon stick. Fry for only 30 sec and add the soaked rice.

Fry rice till every strand separates, stirring very gently, this should take about 3-4 minutes on high flame. Strain and keep aside.

In the same frying pan roast the diced dry fruit, strain and keep side.

In deep skillet heat tablespoon ghee, add the remaining onions and diced green chilies.

Fry for 2-3 minutes till the onions turn light pink , then add the entire marinated chicken along with the marinade, stir well and cover cook till the chicken is only half done,

stirring occasional in between, this would take about 7-8 minutes . Strain chicken pieces and the stock separately and keep both aside.

by Pak101.com (few years ago!) / 1013 views