- 1 kg Chicken legs
- 600 grams Basmati rice
- 2 big Sliced onions
- 10 grams Ginger paste
- 10 grams Garlic paste
- 10 grams Red chili powder
- 1 bunch Coriander leaves
- 1 bunch Mint leaves
- 2 nos. Green chillies
- 5 nos. Cardamoms (green)
- 6 nos. Cloves
- 2 inches Cinnamon
- 5 grams Peppercorns
- 3 grams Mace
- 200 grams Curds
- 3 tbsp Lemon juice
- 100 ml Milk
- 2 grams Saffron
- 100 ml Oil
- 30 ml Ghee
- As per taste Salt
Pick, wash and soak the rice for 30-40 minutes.
Heat oil in a pan and fry the sliced onions until golden brown. Put aside.
Finely chop the coriander and mint leaves.
Green chili paste and grind.
Soak saffron in hot milk.
Half mace, green auction fine powder, cloves, cinnamon and pepper.
In a bowl, put together a well-beaten curd, chili powder, salt, ginger-garlic paste, green chilli paste, mint, coriander leaves, lemon juice, powder, spices and fried onions (onions before adding them to crush) and mix.
The meat chicken legs, rub 2 hours marinate.
At least 5 liters of water to boil with a little salt.
When the water starts boiling, add soaked rice.
Meanwhile, a deep bottomed pan, marinated chicken with a tight lid.
Once the rice begins to boil, drain the water and the marinated chicken on the rice layer deep pan.
Sprinkle the mixture over the chicken with rice and saffron milk. Add ghee.
Cover the pan with a lid and cook at a high temperature until it begins streaming.
Until all moisture is absorbed into the chicken tender and cook over a medium flame.
Gently transfer the contents to a serving dish. Serve garnished with mint leaves and ginger juliennes