Chicken 5 pcs Cooking oil 1/4 cup Mustard oil 1/4 cup Bay leaves 2 leaves Cardamom 4 Cinnamon 4 sticks Cloves 4 Onion sliced 1 cup Garlic paste 1 tbsp Ginger paste 2 tbsp Salt to taste Hot water 1 cup Plain yogurt 1/4 cup Sugar 1 tsp Nutmeg and Mace 1/4 tsp Prunes 5 pcs
Cooking oil 1/8 cup Mustard oil 1/4 cup Onion chopped 1 cup White basmati rice 3 cup Hot water 3 cup Green chilli sliced 6 pcs
Preparation Wash and soak basmati rice in a bowl for at least 1hr before cooking. Drain the water and keep it aside.
Directions In a heated pan, add cooking oil and mustard oil, add bay leaves, cardamom, cloves, cinnamon and onion. Sauté until onions are translucent. Add chicken pieces, garlic, ginger paste and salt to taste. Saute chicken at high heat, add yogurt mix ( yogurt + sugar), nutmeg, mace and prunes. Continue to sauté for 10 mins at high heat. Add 1 cup hot water to cook the chicken under closed lid. Cook for 10 mins at high heat, occasionally stirring in between. The chicken will have gravy that will be mixed with rice.
In another pan, add mustard oil, cooking oil and chopped onions. Saute onions until they are translucent. Add soaked basmati rice, hot water and salt to taste. Close lid and cook rice until it's half done at high heat. Add chicken mix into the pan with rice and mix them all together. Add green chilli and cook tehari further under low heat and closed lid. Cook for 20 mins at dome (dome is a process to cook at very low heat and closed lid. This process can also be substituted for baking in the oven.)
Serve hot, enjoy!