INGREDIENTS:
- Chicken —- except for a kilo
- Rice —- One kg
- Ginger crushed garlic —- two tablespoons
- Salt —- to taste
- Onion (finely chopped) —- Three medium slices
- Tomatoes (finely chopped) —– six medium
- Yogurt (sprinkled) —– a cup
- White cumin —- a teaspoon
- Crushed turmeric —- a teaspoon
- Crushed red pepper —- two tablespoons
- Crushed coriander —- a tablespoon
- Crushed hot spices —- a tablespoon
- Green Chilies (Finely Chopped) —- 6 to 8 pieces
- Green coriander (finely chopped) —- 1/2 a lump
- Mint (finely chopped) —- half a lump
- Proven hot spices —– two tablespoons
- Yellow color —- a click
- Milk —- a cup
- Kyora Essence —– A few drops
- Cooking oil —- a cup
METHOD:
- Heat the cooking oil in a saucepan over medium heat for three to five minutes and add the hot spices. When it starts to crackle, add the onion and fry till it becomes golden.
- Add ginger, garlic, turmeric, and cumin and stir for two to three minutes then add tomatoes and cook till the tomatoes are melted.
- When the tomatoes are well melted and come into a paste, add the salt, salt, red pepper, crushed coriander, crushed hot spices, green chilies, green coriander, and mint, then add the yogurt and mix well. Cook over high heat for 12 to 15 minutes.
- Boil the rice for a minute (three to four minutes before full boiling) with little hot spices and strain the water through a sieve.
- Spread the chicken in a large saucepan and cover it with a layer of rice. Mix the yolk carefully and the bitter essence in the milk and sprinkle it on the rice.
- Cover the pan and cook on low heat for 15 to 20 minutes.
