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- 1/2 Cup Oil
- whole Spices
- 2 Onions Chopped
- 4 Green Cardamoms
- 2 Tsps Ginger / Garlic
- 2 Black Cardamoms
- 2 Tsps Red Chilly Powder
- 6 Cloves
- 1 Chicken Cut Into Approximately 16 Pieces
- 2 Pieces Of Cinnamon
- 1 Bay Leaf
- 1 + 1 Cups Of Yoghurt
- 1 Tsp Black Cummin Seeds
- 2 Tbsp Lemon Juice
- 750 Gms Rice Cleaned
- 1 & 1/2 Tsps Salt
- 2 Tbsps Of Milk Mixed In The Saffron 1/2 Tsp & Curd
- 1/2 Cup Coriander And Mint Leaves Chopped

Instructions

Heat the oil. Divide the whole spices into 2 portions, and put 1 portion into the oil. Stir. Add the onions and fry till they are light golden. Add the ginger / lgarlic, red chilly powder and chicken pieces. Stir and fry till the oil seperates. Add 1 cup of yoghurt and stir. Cover the pot and let it simmer till the chicken is tender. Check the contents occasionally, if it is drying out and the chicken is still not tender add 1/2 a cup of water. Add the lemon juice. Meanwhile, wash and soak the rice and put to boil with the salt and the remaining whole spices in another pot. When the rice is almost cooked, drain it. Mix the saffron with the balance yoghurt and divide into 2 portions. Sprinkle 1 portion of this, alongwith 1/2 of the mint and coriander leaves, over the chicken. Spread 1/2 of the rice over the chicken over this sprinkle the remaining saffron / yoghurt mixture followed by the remaining coriander and mint leaves. Place a moist cloth on top and cover the pot with the lid. Simmer over a low heat for 15 - 20 minutes.