Ingredients:
- Cooking oil ½ Cup
- Pyaz (Onion) sliced 2 large
- Zeera (Cumin seeds) 1 tbs
- Badiyan ka phool (Star anise) ½ piece
- Darchini (Cinnamon sticks) 2
- Tez paat (Bay leaves) 3
- Badi elaichi (Black cardamom) 2
- Hari elaichi (Green cardamom) 3-4
- Laung (Cloves) 6-7
- Sabut kali mirch (Black peppercorns) ½ tsp
- Desi chicken 750 g
- Adrak lehsan paste (Ginger garlic paste) 2 tbs
- Haldee powder (Turmeric powder) ½ tsp
- Namak (Salt) ½ tbs or to taste
- Pani (Water) 2-3 Cups or as required
- Tamatar (Tomatoes) cubed 2 medium
- Lal mirch powder (Red chilli powder) 2 tsp or to taste
- Dhania powder (Coriander powder) 1 tbs
- Saunf (Fennel seeds) crushed ½ tsp
- Garam masala powder 1 tsp
- Aloo bukhara (Dried plums) 7-8
- Lemon juice 2 & ½ tbs
- Dahi (Yogurt) ½ Cup
- Podina (Mint leaves) 2-3 tbs
- Hara dhania (Fresh coriander) 2-3 tbs
- Hari mirch (Green chilli) 3-4
- Chawal (Rice) ½ kg (soaked & boiled with salt until 3/4th done)
- Pani (Water) 2-3 tbs or as required
- Zarda ka rang (Yellow food color) ½ tsp
Directions:
In pot,add cooking oil,onion and fry until golden & reserve half for later use.
Add cumin seeds,star anise,cinnamon sticks,bay leaves,black cardamom,green cardamom,cloves,black peppercorns and mix.
Add desi chicken and mix well until changes color.
Add ginger garlic paste,turmeric powder,salt,mix well and cook for 5 minutes.
Add water and mix,bring it boil,cover and cook on medium low flame until tender (25-35 minutes) then cook on high fame until oil separates.
Add tomatoes and mix well.
Add red chilli powder,coriander powder,fennel seeds,garam masala powder,dried plums,lemon juice, mix well and cook until tomatoes are soft.
Add yogurt and mix well.
Add mint leaves,fresh coriander,green chillies and mix well.
Take out half quantity of chicken gravy for layering & set aside.
Add fresh coriander & mint leaves,fried onion,half quantity of boiled rice,chicken gravy,fresh coriander & mint leaves,fried onion and remaining boiled rice.
In water,add yellow food color and mix well.
Add dissolve food color and fried onion,cover and steam cook on low flame for 8-10 minutes & serve!
Ajza:
- Cooking oil ½ Cup
- Pyaz (Onion) sliced 2 large
- Zeera (Cumin seeds) 1 tbs
- Badiyan ka phool (Star anise) ½ piece
- Darchini (Cinnamon sticks) 2
- Tez paat (Bay leaves) 3
- Badi elaichi (Black cardamom) 2
- Hari elaichi (Green cardamom) 3-4
- Laung (Cloves) 6-7
- Sabut kali mirch (Black peppercorns) ½ tsp
- Desi chicken 750 g
- Adrak lehsan paste (Ginger garlic paste) 2 tbs
- Haldee powder (Turmeric powder) ½ tsp
- Namak (Salt) ½ tbs or to taste
- Pani (Water) 2-3 Cups or as required
- Tamatar (Tomatoes) cubed 2 medium
- Lal mirch powder (Red chilli powder) 2 tsp or to taste
- Dhania powder (Coriander powder) 1 tbs
- Saunf (Fennel seeds) crushed ½ tsp
- Garam masala powder 1 tsp
- Aloo bukhara (Dried plums) 7-8
- Lemon juice 2 & ½ tbs
- Dahi (Yogurt) ½ Cup
- Podina (Mint leaves) 2-3 tbs
- Hara dhania (Fresh coriander) 2-3 tbs
- Hari mirch (Green chilli) 3-4
- Chawal (Rice) ½ kg (soaked & boiled with salt until 3/4th done)
- Pani (Water) 2-3 tbs or as required
- Zarda ka rang (Yellow food color) ½ tsp
Directions:
Pot mein cooking oil aur pyaz dal dein aur golden hunay tak fry ker lein aur half pyaz ko bad mein use kernay kliya nikal lein.
Zeera,badiyan ka phool,darchini,tez paat,badi elaichi,hari elaichi,laung aur sabut kali mirch dal ker mix karein.
Desi chicken dal ker rang tabdeel hunay tak ache tarhan mix ker lein.
Adrak lehsan paste,haldee powder aur namak dal ker ache tarhan mix karein aur 5 minute kliya paka lein.
Pani dal ker mix karein aur ubal anay ka bad dhak dein aur darmiyani halki ancch per gul janay tak paka lein (25-35 minutes) phir tez ancch per oil alag hunay tak paka lein.
Tamatar dal ker ache tarhan mix ker lein.
Lal mirch powder,dhania powder,saunf,garam masala powder,aloo bukhara aur lemon juice dal ker ache tarhan mix karein aur tamatar naram hunay tak paka lein.
Dahi dal ker ache tarhan mix ker lein.
Podina,hara dhania aur hari mirch dal ker ache tarhan mix karein.
Chicken gravy ki half quantity layering kliya nikal lein & side per rakh dein.
Hara dhania,podina,fried pyaz,half quantity boiled chawal,chicken gravy,hara dhania & podina,fried pyaz aur reining boiled chawal dal dein.
Pani mein zarda ka rang dal ker ache tarhan mix ker lein.
Dissolve zarda ka rang aur fried pyaz dal dein aur dhak ker halki ancch per 8-10 minutes kliya sream cook ker lein & serve karein.
