2 cups chicken with bone (murghi)
1 tablespoon garlic paste (lehsan)
Sliced green chilli to taste (sabz mirch)
Handful chopped cilantro (Sabz dhania)
2 tablespoon raisins (kishmish)
5-8 dried plums (aloo buhara)
3 cups basmati rice (chawal)
1 tablespoon ginger paste (adrak)
4 medium chopped onion (pyaz)
1 1/2 teaspoon 7 spices powder (garam masala)
1 1/2 teaspoon salt or to taste (namak)
1 cup yogurt (dahi)
1 tablespoon red chilli powder (lal mirch)
1/2 teaspoon turmeric (haldi)
1 tablespoon coriander powder (dhania)
1/2 teaspoon cumin powder (zeera)
2 tablespoon whole 7 spices (garam masala)
1 teaspoon Kewda water (kewdra pani)
1 lemon slices (leemo)
Food color (rang)
Clean and wash chicken. Heat oil in a pan over moderate flame. Add onions and saute onions until brown and take a spoonful onions out and spread it on a plate. Add chicken and fry chicken for a minute and then add ginger garlic paste, dry spices, whole spices, yogurt, kewda water and water. Cook the chicken till it is tender over low flame. Lastly add raisins and plums and dry out all the water in the chicken.
In a separate pan add water and once water starts boiling add rice. Cook rice 3/4 is done and then remove, drain the rice under cold running water and keep aside till all water has drained. Spread a layer of chicken sauce and then rice at the bottom followed by a layer of cilantro and then chicken. Repeat the process and finish up with a layer of rice on top.
Sprinkle some cilantro, onions, lemon slices and food coloring. . Cover the pan with a tight fitting lid and cook for 20 minutes or until rice is tender. Serve hot with raita or side dish of your choice.
Recipe courtesy by Gratify Cooking