I Made It
- Moderate
- 30 mins
- 4-5
Ingredients
For Stock:
- Fennel seeds crushed 1 tbsp
- National cumin seeds 1 tsp
- Coriander seeds crushed 1 tbsp
- Chicken powder 1 tbsp
- Star anise 3 – 4
- Cinnamon stick 3 – 4
- Green cardamom 4 – 5
- Water 1 – 1 ½ liters
For Rice:
- Rice, 500 gm
- Food colour few drops
For Chicken:
- Chicken with bone (750 gm) 16 pieces cut
- Clarified butter (ghee) 100 gm
- Onion slices, 150 gm
- Ginger & garlic paste, 1 tbsp
- Green chili small paste, 1 tbsp
- Tomato chopped, ½ cup
- Green chili big, 3 – 4
- Yogurt, ½ cup
- National pulao masala, 3 tbsp
- National red chili powder, 1tbsp
- Nutmeg, mace, and black cardamom seeds powder, ½ tsp (take 2gms of each and grind together to make powder
Directions
- Take water in pan, add all the ingredients for stock, and cook for 20- 25 minutes.
- Heat Ghee in a pan and fry onions until golden brown. Then add ginger, garlic and green chili paste and sauté for 1 minute.
- Add chicken and fry for 1-2 minutes. Now add National Pulao masala, red chili powder and nutmeg, mace and black cardamom seeds powder, tomatoes and yoghurt and fry for another 1 minute. Also add green chilies.
- Now add stock in chicken gravy and cook until it boils.
- Next, add rice and cook until rice and water come to same level. Now cover and steam cook for 10- 12 minutes.
- Add food color before serving.
- Garnish with fried onions and coriander.
