1: chicken 1 kg (cut in 12 pieces)
2: boiled rice 1 kg (boiled with salt 3 tbsp)
3: tomatoes 4 large (sliced)
4: onions 3 large (sliced)
5: thick greek yogurt 1 cup
6: bullet green chilli 3
7: ginger & garlic paste 2 tbsp
8: hyderabadi mix achar 3 tbsp
9: cumin seeds 1 tbsp (dry roasted and crushed)
10: turmeric 1/2 tsp
11: salt 1 tsp
12: coriander seeds 2 tbsp (dry roasted and crushed)
13: red chilli powder 1 tsp
14: kewra water 2 tbsp
15: garam masala powder 1 tsp
16: fresh coriander handful
17: fresh mint 1/2 cup
18: oil or ghee 1/2 cup
1: heat ghee add onions and fry till dark golden on high flame, take a little out and keep aside for later.
2: add ginger & garlic paste mix, add the chicken and wait till it changes it colour, on high flame.
3: now add the crushed coriander, garam masala powder, red chilli powder, crushed cumin, salt, turmeric, achar, yogurt mix well wait for a boil, cover and cook on low to medium flame till the oil comes on surface and chicken is cooked.
4: then add the tomatoes mix and cook on high flame for only a minute.
5: take a large pot add 4 tbsp oil, 1/4 cup water and add the chicken on top, green chilli, mint, coriander, boiled rice, f ried onions, kewra water, cover the lid with a tea towel and simmer rice for first 5 minutes high flame and then on low flame for 10 minutes.
6: serve hot.