Amalgam of chicken gravy and rice
- Basmati Rice
- Skinless Chicken with or without bone
- Ginger and garlic
- Olive oil
- Natural desi ghee
- Some whole green chilies
- Red chili pepper, Cayenne pepper
- Nigella seeds
- Gram Masala
- Turmeric powder
- Black pepper
- Cinnamon sticks
- Bay leaves
- Kalongi (Black seeds)
- Fennel seeds
- Clove powder
- Black pepper corns
- Saffron (or turmeric if desired) with milk
Take 1000 grams of Rice (basmati rice if possible) and soak for around 30 minutes.
Now in a pan pour 1.5 liter of water on heat and in it add one star anise and 2 cinnamon sticks, three bay leaves, 5 green cardamon, tsp of black seeds (Kalongi), 1 tsp of salt, 5 green chilies, 1 tbsp vinegar and bring it to a boil. Next put in the soaked rice and further boil for around 6 minutes, and set aside.
Tomato & chili Paste
Next in a food processor put 4 sliced tomatoes, 8 garlic cloves, 100 g of ginger and garlic, 8 green chilies, 1 tsp vinegar, 1 tsp lemon juice and turn it into smooth paste and set the paste aside.
In a bowl add some crushed fennel seeds, 1 tsp of clove powder, and set aside.
Thereafter, in a pan pour 150 ml of olive oil and two sliced onions and fry till the onions turn golden, then add 1 tsp of black pepper corns, 7 cloves, 1 tbsp cumin seeds; now pour in the prepared tomato and chili paste from earlier, and add 1 tbsp red chili powder, half tsp turmeric powder, 1 tbsp coriander powder, 1 tsp garam masala, 1 tbsp salt, one lemon juice, and cook for three minutes.
Next put fresh coriander and mint of about 100 grams. Now add 1000 grams of boneless chicken or with bone but skinless (Alternatively smoked or grilled chicken can also be added). And mix well until the mixture transforms in color. Afterwards, add in 300 g of fresh organic yogurt (probably whisked); now cook for about 18 minutes and till the oil separates from the mixture.
After that separate half of the gravy mixture for layering and on the remaining bottom half in the pan put some golden browned onions along with some mint leaves. Also add in half of spices prepared earlier. Next place half of the boiled rice from earlier in the pan and empty the rest of the spice, mix evenly along with the fresh layer of browned onions and mint leaves.
Now place the remaining reserved gravy in the pan creating another top layer and now pour in the remaining boiled rice on top. Next pour in the saffron and milk mixture on top in a circular pattern evenly and some clarified butter. And steam cook for 13 minutes on low heat.
Finally, gently mix a little, let it cool down slightly and serve.