Ingredients:

• 260 g – basmati
• 600 g – Chicken (curry cut)
• 100 g – Green peas
• 6 – Cloves
• 2 sticks – Cinnamon
• 6 – Cardamom
• 1 piece – Mace
• 1/2 – Nutmeg
• 2 – Bay Leaves
• Ginger – 1/2 inch
• 15 g – coriander roots
• 30 g – Ginger Garlic paste
• 50 g – Yoghurt
• Salt to taste
• 60 ml – oil
• 3 tsp – Mint leaves
• 25 g – fried Onion
• 200 ml – Milk
• 4 – big cardamoms.

Method:

1. Take oil in a thick bottomed handi (vessel) and put into it the cloves, cinnamon, cardamom, mace nutmeg powder, bay leaf, ginger and coriander roots.
2. Stir, add chicken pieces and fry for 3 minutes. Add yoghurt and stir.
3. Top with water and boil for 20 minutes.
4. Strain the liquid and reserve the chicken pieces. Preserve the stock.
5. Take some oil in a handi and crackle big cardamom. Add ginger garlic paste, stir and add basmati rice.
6. When rice crackles, add green peas and chicken. Stir and top with milk and stock till about one inch clear of rice level. Cover with a well fitting lid and cook (simmer) for 20 minutes.
7. Add back the chicken, mix and serve hot garnished with fried onion and mint leaves.

Recipe courtesy of Sify Bawarchi