Step 1: Ingredients

Boneless chicken 600 grams

Basmati rice 1 1/2 cups

Oil to deep fry3 tablespoons

Cinnamon 1 inch stick

Bay leaves 2

Cloves 5-6

Cumin seeds 1 teaspoon

Green cardamoms 3-4

Onions sliced2 medium

Green chillies slit3

Turmeric powder 1/4 teaspoon

Tomatoes chopped2 medium

Salt to taste

Ginger paste 3/4 teaspoon

Garlic paste 3/4 teaspoon

Red chilli powder 1/2 teaspoon

Thick yogurt 1 cup

Onions sliced and fried brown3 medium

Garam masala powder 1/2 teaspoon

Ginger cut into thin strips1 inch piece

Fresh mint leaves torn a few

Fresh coriander leaves torn a few

Milk 1/2 cup

Rose water a few drops

Eggs boiled

Step 2: Method

Step 1
Cut chicken in one inch pieces. Boil rice and set aside. Heat oil in a pan, add cinnamon, bay leaves, cloves, cumin seeds, green cardamoms and sauté for half a minute.

Step 2 Add sliced onions and sauté. Add slit green chillies and chicken cubes and continue to sauté. Add turmeric powder and mix. Add tomatoes and salt and mix. Add ginger-garlic paste, red chilli powder and yogurt. Mix well.

Step 3 Add half the fried brown onions. Add the boiled rice on top. Sprinkle garam masala powder, ginger strips, mint leaves and coriander leaves. Sprinkle milk, rose water and remaining browned onions.

Step 4 Cover and cook on low heat for about ten minutes. Garnish with the egg slices and serve hot.