• Chicken 8 pieces
• Rice 3 cup (soaked)
• Water 2 liter
• Salt to taste
• Pure butter 4 tbsp
• Potato 2 medium (medium cubed)
• Onion 250 gm (sliced)
• Cinnamon 2 sticks
• Whole black pepper 5
• Cloves 5
• Coriander powder 1 tsp
• Black pepper powder 1 tsp
• Red chili powder ½ tsp
• All spice powder ½ tsp
• Tomato 2 (sliced)
• Tomato paste 3 tbsp
• For Garnishing:
• Almonds 10 (blanched & peeled)
• Cashews 10
• Raisins 20 (fry all in 1tbsp butter)

Add water, chicken pieces and salt in a pot and allow boiling and remove froth as it appears.

Cover pot and cook about 20 minutes or until chicken cooked.

Remove chicken from stock and set aside. Reserve stock.

In another pot melt pure butter and fry chicken pieces from all sides until get a brownish color. Remove chicken and set aside again.

In same butter fry potato for 3 minutes then add sliced onion and fry until onion golden brown.

Add spices, tomatoes and tomato puree; mix well.

Pour stock, it should be around 6 cups.

Add rice, cover and cook until rice 80% done.

Now place chicken pieces on top of rice and simmer about 10 minutes.

Dish out rice, garnish with nuts and serve.

by Pak101.com (few years ago!) / 796 views