Directions

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  1. Fry onions in oil/ghee and set aside.
  2. Grind dry spices (salt, peppercorn, cumin, cardamom, cloves).
  3. Blend the dry ingredients into yogurt, half of the fried onions, coriander leaves, 2 green chilies and coconut.
  4. Marinate the chicken in this mixture for 1-2 days.
  5. Cook the chicken in the same oil used for frying onions. Cook till half done (and water dries up).
  6. Boil rice till half done. Drain.
  7. When the chicken is cooked through, layer rice and sprinkle remaining fried onions, chilies and saffron.
  8. Leave to cook on low heat for an hour (or until rice is cooked through).