1: Chicken 1KG (12 pieces)- To marinate, add 2tbsp vinegar, 1tbsp garlic paste, 1tsp salt to the chicken.Leave for 20 mins.
2: Rice 1KG - Soaked in water for 30 mins.
3: Fennel seeds (saunf) 1tbsp
4: Corainder seeds (dhania) 1tbsp
5: Bay leaf (tez pata) 2pieces
6: Onions 2 medium (finely sliced)
7: Tomatoes 3 medium (chopped)
8: Fresh ginger 2inch piece (julian cutt)
9: Fresh garlic 2tbsp (paste)
10:Green chillies 4 (chopped)
11:Tomate paste 1tbsp heeped
12:Salt 1 1/2 tsp
13:Red chilli powder 1tsp
14:Cumin seeds (zeera) 1tsp
15:All spices (garam masala) 1tbsp
16:Black pepper corns 1/2 tsp
17:Black cardamom 2 pieces
18:Cloves (long) 6 pieces
19:Green cardamom (ilaichi) 6 pieces
20:Cinnamon sticks (daal cheeni) 2inch 1 piece
21:Oil 1/2 cup
22:Shammi kebab as required (check the link on the video for the kebabs)
1: In a pan, add 5 cups of water and add the marinated chicken with fennel seeds, coriander seeds, bay leaf and cook for 10 mins to make the stock. (Medium flame)
2: Once the stock is made, strain it and discard the spices and keep the chicken aside.
3: Deep fry the chicken to a golden colour and keep aside. (High flame)
4: Now in a pan add oil, add the whole spices, cinnamon sticks, cumin seeds, black pepper corns, cloves, green cardamon, black cardamom and cook till onions go golden brown.
5: Once onions are brown, add the fresh garlic paste to the onions and fry for 1min.
6: Add tomatoes and tomatoe paste and mix it well. Add green chillies and ginger julian, salt, red chillie & all spices (garam masala).On high flame and cook till the tomatoes water reduces and the oil floats on the surface.
7: Now add the chicken, mix it and add the chicken stock and keep it on high flame and wait for the boil.
8: When the stock comes to a boil, add the soaked rice and cover and cook on high flame till all the water dries.
9: When the water dries, cover the lid with a tea towel and cook for further 10 mins on low flame.
10:To serve, place the rice on a platter, and garnish with the shammi kebab. Serve hot.