1: chicken 1 kg (cut in 12 pieces)
2: thick greek yogurt 1 cup
3: green chilli 9 (make a paste)
4: ginger & garlic paste 2 tbsp
5: desiccated coconut 1 tbsp
6: cashew nuts 10
7: roasted gram 1 tbsp
8: poppy seeds 1 tbsp
9: salt 1 tsp
10: turmeric 1/2 tsp
11: red chilli powder 1 tsp
12: saffron 1/2 tsp
13: kewra water 3 tbsp
14: rice 1/2 kg (boiled with salt 2 tbsp)
15: oil 1/2 cup
1: marinate the chicken with yogurt, ginger & garlic paste, salt mix well cover and leave it for half an hour.
2: grind the roasted gram, poppy seeds, desiccated coconut, cashew nuts keep aside.
3: heat oil add the green chilli paste, grind nuts, chicken, red chilli, turmeric mix well, wait for a boil on high flame, then cover and cook on low to medium flame till the chicken is cooked and the oil comes on the surface.(if you need to add water to cook the chicken can add little water).
4: then in a large pot add the boiled rice, chicken, rice, mix the zaffron with kewra water top it on the rice, cover the lid with a tea towel, first 5 minutes on high flame, then simmer on low flame for 15 minutes.
5: serve hot with garlic chutni and enjoy.
BY Faiza Zarif