• 1/2 kilo Chicken into small pieces
• 2 tbsps Red chili powder
• 1 cup Yogurt
• 1/2 kilo Rice
• 1 tsp Garam masala
• 1/2 cup Milk
• as required kewra essence
• 1 pound Ginger garlic paste
• to taste Salt
• 2 Onion Onion: 2 thinly
• as required yellow colour
• 1/4 cup Coriander leaves
• as required Saffron
• 1/4 mint leaves
• 4 green chilies

Ina deep bottom pan add rice, water, cinnamon stick, cardamoms and cumin seeds and salt. Boil and drain

Heat oil in a pan and fry onion till brown and keep a side

In a bowl marinate chicken pieces with yogurt, ginger, garlic, red chili powder, salt half onion, half garam masala, chopped coriander, mint and green chilies and marinate for 2 hours

In a deep bottom pan, spread layer of rice and crushed onions, mint leaves, chopped coriander and green chilies.
Repeat layer after layer. Mix saffron,kewra essence and food color in milk and add in rice.

Cover the pan with lid and seal with flour from all sides.
Let it cook for 5 minutes on high heat. Then cook it on low heat for 30 minutes Serve hot

by Pak101.com (few years ago!) / 1179 views