For marinating chicken
1/2 kilo chicken legs. (Each leg cut into 5 pieces with the skin removed)
1 tbsp ginger garlic paste.( used fresh homemade ginger-garlic paste for the best flavour, really makes a difference)
1 tbsp garam masala powder.( I used surya chicken/mutton masala)
1 tsp kasmiri chilly powder
1 tsp turmeric powder
1 cup curd( the small container of nestle curd was used)
salt to taste
Marinate chicken with the above ingredients for 2-3 hours or overnight preferably.
1 and a half cups of basmati rice
2 green cardamon
2 black cardamon
1 inch piece cinnamon
1 bay leaf
1 star anise
salt to taste
Wash rice well. Then soak rice with the exact quantity of the rice used. For 1 and half cup of rice, I used 1 and a half cup of water. Add the whole spice to this and soak for about 45 minutes. Add salt to taste.
Cut two medium tomatoes in slices, 1 bunch of coriander and mint leave(chopped) and 4-5 green chillies. The smaller the chilly, the spicier it generally is, so I just pricked them and kept them whole.
Cut and fry around 5 medium onions till they are golden brown.
Take a vessel and add 2 tbsp of vegetable oil. Once the oil is hot add 1 tsp cumin seeds, 2 cloves, 2 green cardamon, 2 black cardamon, 4 peppercorns, 1 bay leaf, 1 star anise. Fry the spices for a minute. Add the marinated chicken to this and fry for 5 minutes on both sides. Turn the flame off and place the vessel of a iron tawa.
Add a few cut tomatoes, a few tbsp of fried onion ,some coriander and mint leaves, a couple of chillies and a few sprinkles of ghee.
Follow this with some rice and again add a few choppedtomatoes, a few tbsp of the fried onion ,chopped coriander and mint leaves, a couple of chillies and a few sprinkles of ghee.
Add the final layer of rice and the remaining tomatoes,onion, coriander ,mint leaves and green chillies. Sprinkle ghee over this(maybe around a tablespoon of ghee)
Turn the flame on to low and put a cloth on the vessel with a heavy weight on top to prevent the steam from escaping, Cook for 45 mins on a low to medium flame.