Ingredients:
- Pyaz (Onion) 2 medium
- Adrak (Ginger) 2 inch piece
- Lehsan (Garlic) cloves 6
- Saunf (Fennel seeds) ½ tbs
- Sabut Dhania (Coriander seeds) 1 tbs
- Zeera (Cumin seeds) 1 tsp
- Bari elaichi (Black cardamom) 1
- Badiyan ka phool (Star anise) 1
- Laung (Cloves) 5-6
- Sabut Kali mirch (Black pepper corns) 8-10
- Hari elaichi (Green cardamom) 4-5
- Darchini (Cinnamon) sticks 2-3
- Chicken mix boti 600g
- Namak (Salt) ½ tbs or to taste
- Water 4-5 cups
- Ghee ½ cup
- Pyaz (Onion) sliced 2 small
- Tamatar (Tomato) chopped 1 big
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Dahi (Yogurt) whisked 1 cup
- Hari mirch (Green chilli) paste 2 tbs
- Sabut Kali mirch (Black pepper corns) 6-7
- Zeera (Cumin seeds) 1 tsp
- Badiyan ka phool (Syar anise) 1
- Taiz paat (Bay leaf) 1
- Dhania powder (Coriander powder) 1 tsp
- Saunf powder (Fennel powder) ½ tsp
- Namak (Salt) 1 tsp or to taste
- Garam masala powder ½ tsp
- Imli paste (Tamarind paste) 2 tbs
- Chawal (Rice) basmati soaked ½ kg
- Hari mirch (Green chillies) 4-5
- Pyaz (Onion) fried
Directions:
On a muslin cloth add onions, ginger, garlic, fennel seeds, coriander seeds, cumin seeds, black cardamom, star anise, cloves, black pepper corns, green cardamom, cinnamon sticks, tie it making bouquet garni (Potli) & set aside.
In a pot add chicken mix boti, salt, prepared bouquet garni, water, mix well & bring it to boil.
Remove the scum, cover & cook for 12-15 minutes.
Remove the bouquet garni & discard it.
Remove chicken pieces from stock & reserve both chicken & stock for later use.
In a clay pot add ghee & let it melt.
Add onion and fry until golden brown, take out half quantity for later use.
Now add tomato, ginger garlic paste, mix well & cook for 1-2 minutes.
Add yogurt, green chilli paste, mix well & cook for 3-4 minutes.
Add black pepper corns, cumin seeds, star anise, bay leaf, coriander powder, fennel powder, salt, garam masala powder, mix well & cook for a minute.
Add tamarind paste & mix well.
Add reserved chicken & mix well.
Add soaked rice, reserved chicken stock (approx. 4 cups), mix well & bring it to boil.
Stick flour dough on the mouth of clay pot, add green chillies, cover the pot with lid & steam cook on low flame for 18-20 minutes.
Remove the dough from the lid, garnish with fried onion & serve pulao with yogurt raita & salad.
Ajza:
- Pyaz (Onion) 2 medium
- Adrak (Ginger) 2 inch piece
- Lehsan (Garlic) cloves 6
- Saunf (Fennel seeds) ½ tbs
- Sabut Dhania (Coriander seeds) 1 tbs
- Zeera (Cumin seeds) 1 tsp
- Bari elaichi (Black cardamom) 1
- Badiyan ka phool (Star anise) 1
- Laung (Cloves) 5-6
- Sabut Kali mirch (Black pepper corns) 8-10
- Hari elaichi (Green cardamom) 4-5
- Darchini (Cinnamon) sticks 2-3
- Chicken mix boti 600g
- Namak (Salt) ½ tbs or to taste
- Water 4-5 cups
- Ghee ½ cup
- Pyaz (Onion) sliced 2 small
- Tamatar (Tomato) chopped 1 big
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Dahi (Yogurt) whisked 1 cup
- Hari mirch (Green chilli) paste 2 tbs
- Sabut Kali mirch (Black pepper corns) 6-7
- Zeera (Cumin seeds) 1 tsp
- Badiyan ka phool (Syar anise) 1
- Taiz paat (Bay leaf) 1
- Dhania powder (Coriander powder) 1 tsp
- Saunf powder (Fennel powder) ½ tsp
- Namak (Salt) 1 tsp or to taste
- Garam masala powder ½ tsp
- Imli paste (Tamarind paste) 2 tbs
- Chawal (Rice) basmati soaked ½ kg
- Hari mirch (Green chillies) 4-5
- Pyaz (Onion) fried
Directions:
Muslin cloth pe pyaz, adrak, lehsan, saunf, sabut dhania,zeera, bari elaichi, badiyan ka phool, laung, sabut kali mirch, hari elaichi, darchini daal kar band len or potli bana len.
Aik pot may chicken, namak, tayar potli, pani daal kar milayen or ubal anay den.
Jhaag nikal dhak den or 12-15 minutes tak pakne den.
Ab potli nikal kar discard karden.
Chicken ki botiyan yakhni may se nikal kar dono ko alag alag rakh den.
Clay pot may ghee daal kar pighla len.
Pyaz daal kar golden brown honay tak fry karen, half quantity nikal kar baad k use k liye reserve karden.
Baki ki pyaz may tamatar, adrak lehsan paste daal kar milayen or 1-2 minutes tak pakayen.
Dahi, hari mirch paste daal kar milayen or 3-4 minutes tak pakayen.
Sabut kali mirch, zeera, badiyan ka phool, taiz patta, sabut dhania, saunf, namak, garam masala powder daal kar achi tarah milayen or 1 minute tak pakayen.
Imli ka paste daal kar achi tarah milayen.
Ab reserve ki hui chicken ki botiyan daal kar achi tarah milayen.
Bheegay huye chawal or reserve ki hui yakhni (approx. 4 cups) daal kar achi tarah milayen or ubal anay den.
Goondha hua atta ki dough ko clay pot k moonh par lagayen.
Hari mirch daal kar pot ka dhakna dhak den or low flame par 18-20 minute tak dam pe pakne den.
Carefully dough hata kar dhakna kholen, fried pyaz se garnish kar k dahi k raita or salad k sath serve karen.
