Chicken boneless cubes ½ kg
Rice 1 kg (boiled)
Tomatoes 4 (blended)
Oil ¼ cup
Brown onion ½ cup
Poppy seeds 1 tbsp (ground)
Coconut 1 tbsp (ground)
Mace ¼ tsp (ground)
Nutmeg ¼ tsp (ground)
Saffron ¼ tsp (soaked in ¼ cup milk)
Ginger garlic paste 2 tbsp
Cashew nut 2 tbsp (ground)
Salt to taste
For Marination:
Yogurt 1 cup
Green chilies 4 (chopped)
Salt to taste
All spice 1 tsp
Turmeric ¼ tsp
Coriander leaves 2 tbsp (chopped)
Chili powder 1 ½ tsp
Method
Cut chicken into 2 inch cubes.
Marinate chicken with yogurt, chopped green chilies, coriander leaves, salt, chili powder, all spice and turmeric.
Heat oil, add ginger garlic paste with ground cashew nut, poppy seeds and coconut, stir well.
Add blended tomatoes, also fry well.
Add marinated chicken, cover and cook till chicken is done.
Arrange half the boiled rice in a pan.
Top with chicken mixture sprinkle with mace and nutmeg.
Cover with remaining rice topped with saffron and milk mixture.
Also spread brown onion on top cover pan.
Cook over low heat for 30 minutes till done.
Serve with kachoomar salad.
