Ingredients:

• basmati Rice – 2 cups
• Chicken – 1/2 kg
• Curd – 1.5 cup
• Turmeric pdr – 1/2 tsp
• chilly pdr – 2 tsp
• dhaniya pdr – 3 tsp
• Jeera pdr – 1/2 tsp
• Ginger paste – 1 tsp
• Garlic paste – 1 tsp
• Green chillies – 5 nos
• Garam Masala pdr – 1/2 tsp
• Cinnamon – 3 pieces
• Clove – 6 nos
• Cardamom – 4 nos
• Onion – 4 large
• cashews – 20 nos
• Raisins – 10 nos
• Ghee – 1/4 cup
• oil – 1/4 cup
• pudina chopped – 1/2 bunch
• coriander – 1/2 bunch chopped
• salt to taste

Method:

1. Wash and soak for 10 mins. Drain and keep aside. Clean and cut chicken in medium pieces.
2. Marinate the chicken in curd, all powders, ginger, garlic paste, slitted green chilly, salt for 1 hr.
3. Heat oil and ghee in a kadai, fry onion till golden brown and keep aside.
4. In the remaining oil, fry cashews and raisins and keep aside.
5. Remove the oil from kadai and put the marinated chicken in it .
6. Cook till its half done adding 2 cups of water.
7. In a vessel, heat little oil add the rice and fry for 2-3 mins.
8. Add spices, half fried onion to it.
9. Measure the stock of the chicken and pour in 1:1.5 ratio.
10. Add chopped pudina and coriander leaves and salt.
11. Cook for 10-15 mins close it with a lid.
12. When water dries off, cook on low flame for 5-10 mins pour ghee on top.
13. Garnish with fried onions, raisins and cashews.
14. Serve with boiled eggs and raitha.

Recipe courtesy of Rajam Partheeban