Chicken 1 medium(cut into large pieces)
Basmati rice 2 cups
Onions 2 large nos.
Ginger-garlic paste 1 tbsp
Mint leaves chopped 1tbsp
Coriander leaves chopped 1 tbsp
Turmeric powder 1 tsp
Jeera powder 1 tsp
Kashmiri red chilli powder 2 tsp
Green chillies 4-5 nos.
Cinnamon 2 pieces
Cloves 5 nos.
Cardamoms 4 nos.
Salt to taste
Oil 3 tbsp
Saffron a few strands (optional)
Milk 4 tbsp (optional)
Cashew nuts 10 nos.
Wash and soak the rice in water for 1/2 hour.
Saute the chillies in ghee. Mix the chillies, ginger, garlic, and half the cinnamon, cloves and cardamom together and grind into a fine paste. Add the ground spices along with yogurt to the chicken pieces & marinate for 1/2 hour.
Heat the oil/ghee and add the chicken marinade and rest of the spices and half the onions and cook over a low fire until the chicken is tender.
Heat the remaining oil and add the remaining cinnamon,cloves and cardamom. After few minutes add rest of the onions and fry until they are golden brown. Add the rice and fry until it is slightly brown. At this point, add 5 cups water, turmeric and salt. Let the rice mixture cook until the water is almost level with the grains (the rice should be half done ) and then add the chicken along with the gravy . Do not mix them, add saffron soaked in milk & coriander and mint leaves & place a tight lid & let the rice simmer for 15-20 minutes. After this, mix well and garnish with fried cashews, It's ready to serve with Raita.