Ingredients
- Oil: ½ cup
- Piyaz (Onion): 1 large
- Dar cheeni (Cinnamon stick): 2
- Badiyan ka phool (Star anise): 1
- Bari elaichi (Black cardamom): 3
- Sabut kali mirchen (Black peppercorn): 1 tsp
- Laung (Cloves): 8-10
- Zeera (Cumin seeds): 1 tsp
- Taiz pat (Bay leaves): 2
- Sabz elaichi (Green cardamom): 3
- Pani (Water): ¼ cup
- Chicken: ½ kg
- Sabz mirchen (Green chillies): 3 [sliced]
- Lehsan (Garlic) paste: 1 tsp
- Adrak (Ginger) paste: 1 tsp
- Tamater (Tomatoes): 2 large
- Pissi laal mirchen (Red chilli powder): 1¾ tsp
- Namak (Salt): 1 tsp
- Dhaniya (Coriander) powder: 1 tsp
- Jaifal (Nutmeg): ¼ tsp
- Javitri (Mace): ¼ tsp
- Pani (Water): 2¾ glasses
- Namak (Salt): 2 tsp
- Sabz mirchen (Green chillies): 3 [whole]
- Chawal (Rice): 2 glasses [soaked]
Method
Step 1: Cook Piyaz (Onion) in hot oil till they become pink. Add Dar cheeni (Cinnamon stick), Badiyan ka phool (Star anise), Sabut kali mirchen (Black peppercorn), Laung (Cloves), Bari elaichi (Black cardamom), Zeera (Cumin seeds), Sabz elaichi (Green cardamom), Taiz pat (Bay leaves), mix and cook till Piyaz becomes golden brown.
Step 2: Add Pani (Water), mix, cover and cook for 30-40 seconds.
Step 3: Add Chicken, Sabz mirchen (Green chillies), mix and cook for 1-2 minutes. Add Lehsan (Garlic) paste, Adrak (Ginger) paste, mix and cook for 1-2 minutes.
Step 4: Add Pissi laal mirchen (Red chilli powder), Namak (Salt), Dhaniya (Coriander) powder, Jaifal (Nutmeg), Javitri (Mace), mix, cover and cook at medium-low flame for 2-3 minutes.
Step 5: Cook till the masala is ready. Add Pani (Water), Namak (Salt), Sabz mirchen (Green chillies), mix, cover and let the water boil.
Step 6: Add Chawal (Rice), mix and cook at medium-high flame until water is reduced [3-4 minutes].
Step 7: Cover and cook at low flame for 15-18 minutes.
Serve with Green Raita.