To marinate the chicken –

• 30 grams– ghee
• 200 grams– onion
• 500 grams – chicken
• 4 cloves – garlic
• 1 teaspoons – chopped ginger
• 7 grams – ground coriander
• 7 grams – ground cumin
• 1 grams – chilli powder
• 8 grams – ground turmeric
• 12 pieces– green cardamom pods
• 6 pieces – cloves
• 2 pieces – bay leaves
• 1 teaspoon – ground cinnamon
• 140 grams – plain yogurt
• Salt to taste
• 2 teaspoons – lime juice
• 1 green chilli
• 1 small bunch of coriander leaves
• 1 small bunch of mint leaves
• Freedom Sunflower Oil

To cook rice –

• 250 grams – basmati rice
• 2 litres – boiling water
• 20 grams – salt

Additional prep –

• 2 saffron – optional
• 20 ml – ghee
• 25 grams – cashew nuts roasted

Garnish –

Fried onions, coriander, mint leaves, tomato and cucumber slices

To marinate the chicken–

(Since this is a non-veg recipe, make sure you use separate kitchen utensils, cutting boards and knives)

• Cut the chicken into large chunks, skin on
• Cut the onion into thin slices and deep fry in oil over low to medium heat until the onion is caramelized and turns crisp golden brown
• Mix half of the fried onion, coriander and mint leaves with the rest of the ingredients for the marinade
• Store the marinated chicken in the refrigerator overnight

To cook the rice –

• Soak the basmati rice in water for 45 minutes and drain
• Bring the water to a boil and add some salt
• Add the basmati rice
• Cook over medium to high heat for three minutes and keep stirring occasionally
• Remove the rice when the rice grain can be broken into 2-3 parts and drain

Time to assemble –

• Place the marinated chicken in a heavy bottom pot
• Spread half of the rice on it
• Spread half of the remaining fried onions, coriander and mint leaves on the rice
• Layer the remaining rice on the fried onion, coriander, and mint leaves
• Add some ghee at this stage
• Close the lid and seal with some dough or use a damp kitchen towel to seal the lid
• Cook over low heat for about 20 minutes
• Place a saucepan under the pot and cook the rice over very low heat for another 30 minutes
• Remove the lid and the dough
• Garnish with more coriander, mint leaves, fried onions and cashew nuts and serve with freshly prepared raita!