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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Boil basmati rice with whole spices and salt until 70% cooked. Keep aside to cool.
Marinate chicken with curd, turmeric, ginger garlic green chilli paste, and salt for 1 hour.
Heat coconut oil and ghee in an earthen pot or heavy vessel. Saute onions and tomatoes until softened.
Add spice powders and cook until the masala is fragrant and well-cooked. Add mint, coriander, and fried onions.
Add marinated chicken to the masala and cook on high flame until browned, then cover and cook on low flame until almost done.
Layer the partially cooked rice on top of the chicken. Add fried onions, mint, coriander, fried cashews and raisins, saffron milk, and lemon juice.
Cover tightly, place a weight on top, and cook on dum until the rice is perfectly done and aromatic.
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Use an earthen pot for authentic flavor and even cooking.
Adjust the spice levels according to your taste preference.
Can I use regular rice instead of basmati?
Basmati rice is recommended for its aroma and texture, but you can use regular rice if needed.
How do I know when the chicken is almost done?
The chicken should be tender and cooked through but not falling apart.
What is 'dum' cooking?
'Dum' cooking involves slow cooking with a tight lid to trap steam, allowing flavors to meld.
Can I skip the saffron milk?
Saffron milk adds a unique aroma and color, but you can skip it if unavailable.
