• 500 gm boneless chicken
• 2 cups boiled rice
• 1 cup chicken stock
• 1/2 cup clarified butter
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 tsp black pepper
• 1 tsp black cumin
• 2 tsp kewra
• 1/2 tsp badyaan flower powder
• 1/2 tsp yellow food color
• 1 piece of nutmeg
• 2 bay leaves
• 1 pinch of saffron
• salt to taste
• 6 green chilies
• 1/2 cup mint leaves

Cut boneless chicken in small pieces.
Set aside. Heat clarified butter in a hot bottom pot.

Add ginger garlic paste, black cumin, bay leaves, nutmeg and mace.

Fry for 1 minute then put chicken in it.
Cook for 5 minutes or until no longer pink.

Now add , green chilies, salt and chicken stock.
Cover with a lid and let it simmer for 10 minutes on low flame.

After 10 minutes, spread boiled rice over it.
Add kewra, saffron and yellow food color.

Sprinkle badyaan flower powder and mint leaves on it.
Cover again and cook for 10-15 minutes or until done.

Turn the heat off. Transfer into a serving dish.

by Pak101.com (few years ago!) / 1327 views