- 4 cup – basmati rice
- 6 cup – water
- 2 cup – coconut milk
- 1 tsp – ghee
- Salt to taste
- 1 kg – skinless chicken
- 4 tbsp – oil
- 2 cup – curd
- 1 tsp – ginger – garlic paste
- 1 – star anise
- 1/2 tsp – fennel
- 1 stick – cinnamon
- 4 – cardamom
- 8 – cloves
- 4 – bay leaves
- 1 – big onion
- 1 tsp – red chilli powder
- 1 bunch – coriander leaves
- Salt to taste
- Wash chicken, marinate it with curd, ginger garlic paste, salt, red chilli powder and set aside.
- Now heat oil in a pan. When oil is moderate hot, add fennel, cloves, cinnamon, cardamoms, bay leaves, star anise and let them crackle.
- Now add the chicken and cook till the chicken is tender and the curd is reduced to a thick consistency. Add coriander leaves and cook.
- Meanwhile, wash basmati rice, add water, coconut milk, ghee, salt and cook till done.
- Cut the onions into long strips and deep-fry them until golden brown.
- In a deep pan, lay 1 layer of rice on the bottom and top it with chicken and fried onions. Repeat layers.
- Now cover the vessel, seal it with foil and let it set on a low flame for 15 mins.
- Serve hot.
