INGREDIENTS:

1 kg chicken, cut into bite sized pieces
1/2 kg basmati rice, washed and soaked for half an hour in water
15 cloves garlic
2 inches fresh ginger
1 kg onions, peeled,washed and finely chopped
15 green chilies, washed
2 cups fresh mint leaves, finely chopped
1 teaspoon turmeric powder
1/2 cup milk
1/2 cup plain yogurt, beaten
4 tablespoons oil
1 tablespoon ghee, melted
For rice
2 tablespoons ghee
3 inches cinnamon
4 cloves
5 green cardamoms
15 cashews
15 raisins
water, as required

DIRECTIONS:

Grind garlic, ginger and cashewnuts in 1/2 cup of milk and keep aside.
Add a tsp.
of turmeric powder and 1/2 cup of yogurt and grind again.
Heat 4 tbsps.
of oil in a wok.
Add 1 tbsp.
of melted ghee.
Saute the onions in it.
Add chicken and stir-fry for 5 minutes.
Then toss in the chopped green chillies and the ground masala.
Mix well, add salt to taste and mint leaves.
Mix well.
Cover and cook on medium heat for 10 minutes.
Now prepare the rice.
For this, heat 2 tbsps of ghee in a pot.
Add 4 cloves, 5 green cardamoms and 3 inch piece of cinnamon.
Stirfry for 2 minutes.
Add the drained rice and stir-fry for 2 minutes.
For every 2 cups of rice, now add 4 cups of water which has been boiled.
After you add the water, add salt to taste.
Then add 15 raisins and 15 cashewnuts.
Boil until the water is drained.
Now, in the serving dish, put one layer of rice followed by one layer of chicken and repeat until done.
Garnish with 4 tbsps.
of chopped corriander leaves.
Serve hot with fresh cucumber raita.

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