Ingredients:
- Falak Extreme basmati rice 750g (4 Cups)
- Water as required
- Water 2 litre
- Darchini (Cinnamon sticks 2-3
- Badiyan ka phool (Star anise) 1
- Tez paat (Bay leaves) 3
- Namak (Salt) 1 & ½ tbs or to taste
- Hari elaichi (Green cardamom) 5-6
- Hari mirch (Green chillies) 4-5
- Sirka (Vinegar) 1 & ½ tbs
- Tamatar (Tomatoes) cubes 2 large
- Lehsan (Garlic) 7-8
- Adrak (Ginger) 2 inch piece
- Hari mirch (Green chillies) 6-7
- Jaifil & Javatri powder (Nutmeg & Mace powder) ½ tsp
- Saunf (Fennel seeds) crushed 1 tsp
- Laung powder (Clove powder) ¼ tsp
- Cooking oil ½ Cup
- Pyaz (Onion) sliced 2 medium
- Sabut kali mirch (Black peppercorns) ½ tsp
- Laung (Cloves) 6-7
- Zeera (Cumin seeds) 1 tbs
- Lal mirch powder (Red chilli powder) 1 tbs or to taste
- Haldee powder (Turmeric powder) ½ tbs
- Dhania powder (Coriander powder) 1 & ½ tbs
- Garam masala powder 1 tsp
- Namak (Salt) 2 tsp or to taste
- Lemon juice 3 tbs
- Hara dhania (Fresh coriander) 1/4 Cup
- Chicken 750g
- Aloo bukhara (Dried plum) 7-8
- Dahi (Yogurt) whisked ½ Cup
- Pyaz (Onion) fried 2 tbs
- Podina (Mint leaves) 1-2 tbs
- Hara dhania (Fresh coriander) 1-2 tbs
- Pyaz (Onion) fried 1-2 tbs
- Podina (Mint leaves) 1-2 tbs
- Hara dhania (Fresh coriander) 1-2 tbs
- Water 2 tbs
- Kewra water ½ tbs
- Zarda ka rang (Yellow food color) 1/4 tsp
- Ghee 1 & ½ tbs
Directions:
In a bowl,add rice,water,wash thoroughly and soak for 30 minutes then strain soaked rice.
In a pot,add water,cinnamon sticks,star anise,bay leaves,salt,green cardamom,green chillies,vinegar, mix well and bring it to boil.
Add rice and boil until 3/4th done (8-10 minutes) then strain & set aside.
In a chopper,add tomatoes,garlic,ginger,green chillies and chop well to make a paste & set aside.
In a bowl,add nutmeg & mace powder,fennel seeds,clove podwer,mix well & set aside.
In a pot,add cooking oil,onions and fry until light golden.
Add black peppercorns,cloves,cumin seeds and mix well.
Now add tomato & chillies paste,red chilli powder,turmeric powder,coriander powder,garam masala powder, salt,lemon juice,mix well and cook for 2-3 minutes.
Add fresh coriander and mix well.
Add chicken and mix well until changes color.
Add dried plums,yogurt,mix well and cook for 18-20 minutes & until oil separates.
Take out half quantity of chicken gravy in a bowl for layering.
In a pot,add fried onion,mint leaves,fresh coriander,half quantity of prepared spice mix,half quantity of 3/4th boiled rice,fried onion,mint leaves,fresh coriander,remaining spice mix,reserved chicken gravy and remaining boiled rice.
In water,add kewra water,yellow food color and mix well.
In a pot,add dissolve food color,ghee,cover and steam cook on low flame for 12-15 minutes & serve!
Ajza:
- Falak Extreme basmati rice 750g (4 Cups)
- Water as required
- Water 2 litre
- Darchini (Cinnamon sticks 2-3
- Badiyan ka phool (Star anise) 1
- Tez paat (Bay leaves) 3
- Namak (Salt) 1 & ½ tbs or to taste
- Hari elaichi (Green cardamom) 5-6
- Hari mirch (Green chillies) 4-5
- Sirka (Vinegar) 1 & ½ tbs
- Tamatar (Tomatoes) cubes 2 large
- Lehsan (Garlic) 7-8
- Adrak (Ginger) 2 inch piece
- Hari mirch (Green chillies) 6-7
- Jaifil & Javatri powder (Nutmeg & Mace powder) ½ tsp
- Saunf (Fennel seeds) crushed 1 tsp
- Laung powder (Clove powder) ¼ tsp
- Cooking oil ½ Cup
- Pyaz (Onion) sliced 2 medium
- Sabut kali mirch (Black peppercorns) ½ tsp
- Laung (Cloves) 6-7
- Zeera (Cumin seeds) 1 tbs
- Lal mirch powder (Red chilli powder) 1 tbs or to taste
- Haldee powder (Turmeric powder) ½ tbs
- Dhania powder (Coriander powder) 1 & ½ tbs
- Garam masala powder 1 tsp
- Namak (Salt) 2 tsp or to taste
- Lemon juice 3 tbs
- Hara dhania (Fresh coriander) 1/4 Cup
- Chicken 750g
- Aloo bukhara (Dried plum) 7-8
- Dahi (Yogurt) whisked ½ Cup
- Pyaz (Onion) fried 2 tbs
- Podina (Mint leaves) 1-2 tbs
- Hara dhania (Fresh coriander) 1-2 tbs
- Pyaz (Onion) fried 1-2 tbs
- Podina (Mint leaves) 1-2 tbs
- Hara dhania (Fresh coriander) 1-2 tbs
- Water 2 tbs
- Kewra water ½ tbs
- Zarda ka rang (Yellow food color) 1/4 tsp
- Ghee 1 & ½ tbs
Directions:
Bowl mein chawal aur pani dal ker thoroughly wash ker lein aur 30 minutes kliya bhego dein phir soaked chawal ko strain ker lein.
Pot mein pani,darchini,badiyan ka phool,tez paat,namak,hari elaichi,hari mirchein aur sirak dal ker ubal lein.
Chawal dal dein aur 3/4th done hunay tak boil ker lein (8-10 minutes) phir strain ker ka side per rakh dein.
Chopper mein tamatar,lehsan,adrak aur hari mirchein dal dein aur ache tarhan chop ker ka paste tayyar ker lein & side per rakh dein.
Bowl mein jaifil & javatri powder,suanf aur laung powder dal ker ache tarhan mix karein & side per rakh dein.
Pot mein cooking oil aur pyaz dal dein aur light golden hunay tak fry ker lein.
Sabut kali mirch,laung aur zeera dal ker ache tarhan mix karein.
Ab tamatar & chillies paste,lal mirch powder,haldee powder,dhania powder,garam masala powder, namak aur lemon juice dal ker ache tarhan mix karein aur 2-3 minutes kliya paka lein.
Hara dhania dal ker ache tarhan mix ker lein.
Chicken shamil karein aur rang tabdeel hunay tak ache tarhan mix ker lein.
Aloo bukhara aur dahi dal ker ache tarhan mix karein aur 18-20 minutes aur oil alag hunay tak paka lein.
Chicken gravy ki half quantity layering kliya bowl mein nikal lein.
Pot mei fried pyaz,podina,hara dhania,taayyar spice mix ki half quantity,3/4th done boiled chawal ki half quantity,fried pyaz,podina,hara dhania,tayyar spice mix ki remaining quantity,reserved chicken gravy aur remaining boiled chawal dal dein.
Pani mein kewra water aur zarda ka rang dal ker ache tarhan mix ker lein.
Pot mein dissolve zarda ka rang aur ghee dal ker dahk dein aur halki ancch per 12-15 minutes kliya steam cook ker lein & serve karein!
