• Chicken 1 kg (cut in 16 pieces)
• Kewra water 2 tbsp & saffron 1/4 tsp (mix together)
• Salt 1 tsp
• Turmeric 1/2 tsp
• Red chilli powder 1 tsp
• Coriander powder 1 tbsp
• Cumin seeds 1 tsp
• Cinnamon stick 1 piece
• Cloves 4
• Green cardamom 4
• Ginger & garlic paste 2 tbsp
• Cream 1/2 cup
• Bombay biryani masala 3 tbsp (ready made)
• Fried onions 1 cup
• Green chili 4
• Onion 1 large (finely chopped)
• Thick greek yogurt 1 cup
• Oil 3/4 cup
• Fresh coriander 1/2 cup
• Fresh mint 1/2 cup

Heat oil add cumin, green cardamom, cloves, cinnamon, onions, ginger & garlic and fry on high flame till dark golden.

Add green chili, salt, red chili, turmeric, coriander powder, Bombay biryani masala, chicken and fry till changes color, on high flame.

Then add coriander, mint mix and wait for a boil on high flame, then cover and cook on low to medium flame till the chicken is cooked and oil comes on surface.

Now add cream, fried onions half, mix and cook on high flame for further 2 minutes.

Add the boiled rice on the curry and add kewra water and saffron mix, fried onions, green chili, coriander, cover the pot and keep it on high flame for 5 minutes and then simmer on low flame for 10 minutes.

Serve hot with mint chutney.

by Pak101.com (few years ago!) / 898 views