Basmati rice 2 cup
Chicken with or without bones ½ kg cut into pieces
Cinnamon 1” piece
Black cardamom 2
Bay leaf 1
Cumin seeds 1 tsp
Pepper corns 1 tsp
Cumin powder 1 tsp
Coriander powder 1 tsp
Turmeric powder ¼ tsp
Ginger-garlic paste 1 tbsp
Green chillies finely chopped 1 tsp
Yogurt 1 cup
Fried onions 2 tbsp + 3 tbsp
Mint leaves finely chopped 1 tbsp + 1 tbsp
Coriander leaves finely chopped 1 tbsp + 1 tsbp
Saffron mixed with warm milk 1 tbsp
Salt to taste
1. Add green chillies, mint leaves, ginger-garlic paste, coriander leaves, pepper corns, cumin seeds, chilli powder, turmeric powder, salt, cumin powder, coriander powder, bay leaf, cinnamon, mace, cloves, black and ordinary cardamom, fried onion, yogurt and a little oil to the chicken pieces and mix well. Let the chicken marinate for about 1 hour.
2. Soak the rice for about 30 minutes. Cook till half done. Strain and keep aside.
3. Take a deep pan and transfer the marinated chicken into it. Spread the rice evenly over the chicken. Put some mint leaves and coriander leaves on top, followed by 1 tbsp fried onion. Sprinkle the saffron and milk mixture. Cover the pan using a tight lid and cook in medium flame for approximately half-an-hour.
4. Serve with onion raitha.