Ingredients:
• 1 kg – Chicken
• 1.5 l – Milk
• 3/4 kg – Rice
• 10 – Green chillies
• 10-15 – peppercorns
• 1″ stick – Cinnamon
• 3-4 – Cloves
• 4 – Bay Leaves
• 1/2 tsp – fennel
• a pinch of Saffron (optional)
• 1 tbsp – Ghee
• salt to taste
• a few sprigs of coriander and Mint leaves
Method:
- Fry the chicken in a little oil until pink and keep aside.
- Boil the milk with the spices and chicken until the meat is cooked.
- Soak the rice in water for 30 minutes and boil for 3 minutes with a few sprigs of green coriander and mint and salt. Drain and keep aside.
- In a thick bottomed vessel, line with the chicken pieces and rice and add the leftover milk. Add saffron (optional).
- Add ghee and cook in the dum way until done.