Ingredients:

• 10 lbs – Chicken breast
• 15 cups – basmati Rice
• 1 lb – yogurt
• 1 lb – sour Cream
• 10 – onions, big
• 4 – Lemons
• 10 tsp – fresh Ginger paste
• 10 tsp – fresh Garlic paste
• 20 g – whole cinnamon, cloves, shai Jeera and Cardamom
• 100 g – Green chillies
• 2 bunches – fresh coriander
• 2 bunches – fresh Mint
• 1 litre – oil for frying the Onions
• Milk and Butter as required
• Saffron as needed
• salt as per taste

Method:

1. Slice the onions finely.
2. Fry until golden brown and keep aside.
3. Keep the oil to cook the chicken.
4. Cut the chicken breast into 2-inch pieces.
5. Marinate with lemon juice, salt, yogurt, ginger, garlic paste, half of the cinnamon, cloves, shai zeera, cardamom, saffron, green chilli paste, finely cut coriander and mint.
6. In a big pan, cook the chicken in oil until the liquid evaporates.
7. Wash the rice and leave it to soak in enough water for an hour.
8. Take a cooking vessel large enough to hold the rice.
9. Fill half of it with water to boil. Add salt and the remaining of cinnamon.
10. When the water starts boiling, drain the rice and add to the boiling water.
11. Continue to stir until half cooked.
12. Drain the half cooked rice into big strainer.
13. Take a full size pan and spread a layer of cooked rice. Add a layer of cooked chicken and add a layer of remaining rice.
14. Sprinkle some milk and a stick of butter.
15. Cover firmly with aluminium foil and bake for 40 minutes in an oven at 400 degrees C.

Recipe courtesy of Mir Hussaini