This recipe is exceptionally prominent in all parts of India and is loved by people of all groups.

Time: 1 hour

  • Ingredients:
  • 900 gm chicken
  • 5 cloves garlic
  • 8 green cardamom
  • 1/2 teaspoon turmeric
  • 7 green chillies
  • 6 clove
  • 3 cup basmati rice
  • 1 teaspoon garam masala powder
  • 5 cup water
  • 3 inches ginger
  • 6 leaf bay leaf
  • 1 teaspoon powdered cinnamon
  • 1 teaspoon red chilli powder
  • 6 star anise
  • 4 tablespoon yoghurt (curd)
  • 2 sliced onion
  • salt as required
  • For Garnishing
  • 1 lemon
  • 8 leaves coriander leaves

Method:

  • To start with, take a mortar-pestle and add garlic and ginger. Crush them coarsely into a paste. Now, take
  • chicken and cut it into pieces.
  • Take a bowl and add garam masala, red chilli powder, salt, turmeric powder and half of the prepared ginger-
  • garlic paste. Mix it well and the marinade is ready. Marinate the chicken pieces in a prepared marinade paste
  • and keep it aside to set for 20 minutes.
  • Now, heat oil in a non-stick pan on medium flame and add bay leaves, cardamom, cloves, cinnamon, green
  • chilies and star anise. Mix well and add sliced onions. Saute them over a medium flame until onions turn glossy
  • and transparent.
  • Now, add the marinated chicken and cook them until the ingredients are incorporated in the marinated
  • chicken. Now, add yogurt and cook for 3-4 minutes.
  • Add rice, 5 cups of water, turmeric powder and the remaining ginger-garlic paste. Season with salt and mix
  • well. Let the rice be completely cooked. Stir occasionally.
  • When cooked, transfer the dish to a serving plate and squeeze lemon on it. Garnish with coriander leaves and
  • serve it hot.