Ingredients
Difficulty : Medium
Serves : 10
Cooking Steps
- 1Heat 9–10 tbsp oil in a large pot. Add 2 cinnamon sticks, 4 green cardamoms, and 3 cloves. Sauté for a few seconds until fragrant.
- 2Add 12 thinly sliced onions and fry until they turn golden brown.
- 3Add 4 chopped tomatoes and 10 green chillies. Cook until the tomatoes become soft.
- 4Add 2 tbsp red chilli paste and mix well. Then add 2 tbsp ginger-garlic paste and cook until the raw smell disappears.
- 5Add the mint leaves and ½ tsp turmeric powder. Mix well. Add 2 cups curd and mix until well combined. Pour in the juice of 2 lemons, add the chopped coriander leaves, and mix everything thoroughly.
- 6Add 1.5 kg chicken and salt to taste. Mix well and cook until the chicken is fully cooked and the masala thickens.
- 7Wash 4 cups basmati rice and soak it in water for 30 minutes.
- 8In another pot, bring plenty of water to a boil. Add 2 cinnamon sticks, 2 green cardamoms, 2 cloves, a little oil, and salt.
- 9Add the soaked basmati rice and cook until it is 80% done. Drain the rice completely.
- 10Add the cooked rice to the chicken masala and gently mix. Drizzle a little oil over the top.
- 11Cover the pot tightly and cook on dum (low heat) for 15–20 minutes.
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