750 gms chicken
1 ½ cups basmati rice, soaked
4 large onions, sliced
1 ½ cups yogurt
Salt to taste
½ tsp turmeric powder
1 ½ tsp red chilli powder
1 ½ tbsp ginger paste
1 tbsp garlic paste
2 tbsp rose petals
½ cup fresh mint leaves
½ cup fresh coriander leaves chopped
1 tbsp garam masala powder
3 green cardamoms
1-inch stick of cinnamon
1 black cardamom
7 to 8 black peppercorns
1 tbsp kewra water
1 tbsp rose water
3 tbsp pure ghee or clarified butter
½ tsp Caraway seeds (shahi jeera) powder
A pinch of saffron (kesar)
2 tbsp milk
2-inch pieces of ginger
Wheat flour dough to seal
1. Heat sufficient oil in a thick-bottomed pan. Add the thinly sliced onions and deep fry until brown. This is called birista. Keep aside.
2. In a bowl, add yogurt, salt, turmeric powder, red chilli powder, ginger paste, garlic paste, half of the fried onions, rosewater, half of the fresh mint leaves, half of the fresh coriander leaves and garam masala powder. Mix well.
3. Add the chicken pieces and let it marinate for two hours; set aside.
4. Cook the rice in water and salt until slightly undercooked or al dente. Drain well.
5. Sprinkle green cardamoms, cinnamon, cloves, black cardamom, peppercorns, half of the kewra water, rose water, two tablespoons of ghee or clarified and Caraway seeds over the rice. Mix well.
6. Dissolve the saffron strands in warm milk to let the flavour permeate.
7. Spread the marinated chicken in a wide clay pot and layer it with the rice.
8. Sprinkle the leftover fried onions, kewra water, fresh mint, fresh coriander, saffron milk, clarified butter or ghee, rose water and ginger strips. Cover the pot with a lid and seal tight with the wheat flour dough.
9. Place an iron griddle under the clay pot and let it cook on a low flame for 45 to 60 minutes or until both the chicken and rice are completely cooked.
10. Allow it to rest for 15 minutes before opening the seal and lid. Serve hot with any raita. Enjoy!
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