1kg chicken pieces washed.
3 onions finely chopped.
1tsp finely chopped curry leaves.
1tsp whole corriander seeds.
1tsp whole jeera seeds.
4 whole cardamon&cinnamon sticks.
1Tblsp ginger garlic paste.
1 tsp chili powder.
1 tsp barshap.
1 tsp tumeric.
1 Tblsp fine jeera powder.
1 Tblsp coriander masala.
1 tspn durbam masala.
Salt to taste.
1 Tblsp breyani masala.
1 cup greek/bulgarian yoghurt.
1 1/2 tomatoes washed & liquidized.
3 1/2 cups rice with salt.
5 big potatoes washed, peeled& halved.
The chillies is optional. 3/4 green chillies.
Braise onion with ghee with 1 tsp whole jeera seeds and 1 tsp whole corriander seeds and 1 tspn finely chopped curry leaves.
Add chicken with whole spices and ginger garlic paste.
And 3 whole chilies. Cook for 15 mins.
Then add the spices , yoghurt, tomatoes and cook for 12 mins.
Add potatoes and cook for 10mins. Add 1/2 cup chopped dhania.
Add boiling water now and then ensuring there is enough water to cook the rice.
Now add the rice and mix well.
Cook on a medium heat stirring occasionally until rice is almost done.
Cover the pot with grease proof and steam on low until rice is cooked and potatoes are soft. Takes about 20/30 mins.
Cook the chicken and potatoes until done , sauce must be nice and thick.
Then cook the rice separately until almost cooked.
In a pot layer chicken at the bottom and rice on top.
And cover the pot with foil and steam for 20 mins.
Enjoy with pappadums, yoghurt and sambals.
Prepared, tried and tested by: Nazley Ally