Chicken 1 1/4 kg Rice 1 kg
Ginger Garlic paste 2 tbsp
Salt as per taste
Onions 4 medium (finely Sliced)
Tomatoes 6 medium (sliced)
Potatoes 3 medium (cut in cubes)
Yogurt (whipped) 1 cup
Cumin Seeds 1 tsp
Turmeric Powder 1 tsp
Red Chili Powder 2 tbsp
Coriander Powder 1 tbsp
Garam Masala Powder 1 tbsp
Green Chilies (chopped)6-8
Fresh Coriander (chopped)1/2 bunch
Mint Leaves (chopped) 1/2 bunch
Whole Garam Masala 2 tbsp
Yellow or Green Food Color ½ teaspoon
Milk (3 table spoon)
Kewra Essence a few drops
Cooking Oil 1 cup

In a pot, heat Cooking Oil on medium heat for 3-5 minutes and add whole garam masala. When it pops, add onions and stir fry till golden. Add ginger garlic paste, turmeric and cumin and stir for 2-3 minutes. Add tomatoes and cook till tender. When the tomatoes form a paste, add chicken with salt, red chili powder, coriander powder, garam masala powder green chilies, potatoes, fresh coriander and mint leaves. Add yogurt and mix well. Cover and cook on medium heat for 12-15 minutes. Parboil rice with some whole garam masala and drain the water. In a large pot, layer the chicken cury and cover with rice. Sprinkle milk mixed with food color and kewra essence. Cover and simmer on a hot griddle on low heat for 15 to 20 minutes. Serve hot with salad and raita.

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