Boneless chicken 1/2 kg (cut in strips)
Yogurt 1 cup
Oil 1/2 cup
Boiled eggs 2
Potatoes deep fry cut in cubes 2
Green chilies chopped 4
Rice 1/2 kg
Tiny macaroni boiled ½ cup
Peas boiled 1/2 cup
Salt 1 tsp
Chili powder 1 tsp
Coriander powder 1 tsp
All spice 1 tsp
Ginger garlic paste 1 tsp
Cumin roasted &crushed 1 tsp
Turmeric 1/2 tsp
Coriander leaves 2 tbsp
Mint leaves chopped 2 tbsp
Ketchup 3 tbsp
Chili garlic sauce 3 tbsp
Cooking Directions
Marinate chicken Juliennes with salt, chili powder, turmeric, coriander powder.
All spice, ginger garlic paste, crushed cumin and yogurt.
Heat oil, add marinated chicken and cook for 15 minutes till tender.
Add in it ketchup, chili garlic sauce, fried potatoes, boiled peas and boiled macaroni.
Mix all well and remove, boil rice with salt till nearly done.
To serve:
Spread foil in an oven proof dish, spread with rice.
Top with chicken mixture, coriander, chopped mint leaves and chopped green chilies.
Now cover with remaining rice, sprinkle 1 tbsp kewra water mixed with pinch of yellow color and round onion.
Cover with foil and bake for 20 minutes on 180 degree C.
