Ingredients:
- Chicken ½ kg
- Onions sliced 2-3 medium
- G/G paste 2 tbsp
- Oil/Ghee ½ cup & 2 tbsp
- Fresh Coriander 1/4 Cup
- Water ¼ cup + a good pinch of color dissolve in it
- Yogurt ½ Cup
- Sella Rice 2 ¼ Cup (Soaked for 1 hour and ¾ boiled with 2-3 Star Anise and 2 tsp lemon juice, 2-3 tsp salt or to taste and 1 cinnamon stick)
- Kewra Water 1 ½ tsp
- Green Chilies 4-6
- Tomato Slices 4-5 (1 small tomato)
- Fried Onions 2 tbsp
- BQ Masala:
- Cinnamon 2 stick medium
- Black Cardamom 1
- Caraway Seeds 2 tsp
- Green Cardamom 8-10
- Cloves 6-8
- Fennel Seeds 1 tsp
- Cumin Seeds 2 tbsp
- Bay Leave 1 small
- Black Peppercorn 8-10
- Salt 2-3 tsp or to taste
- Red Chili Powder 3 tsp or to taste
- Coriander Powder 1 tsp
- Turmeric ½ tsp
- Nutmeg Powder ¼ tsp
- Mace Powder ¼ tsp
- Ginger Powder ½ tsp
Directions:
Roast the asterisk ingredients in pan and grind to powder. Add remaining spices and shake well for good mix. Set aside.
Marinate the chicken with Yogurt, ggp and 3 ½ tbsp of BBQ Masala (or to taste) leave for 45 mins.
Boil the soaked rice with lemon juice, star anise and salt till ¾ th done and set aside.
In a pan pour in oil/ghee and fry the onions till golden brown and then add chicken. Cook until chicken is done and oil/ghee leaves the pan.
Give a coal smoke to the meat
Once done than arrange the pan by adding few drops of a reserve oil in bottom then add tomato slices, then cooked chicken, then green chilies,
then add the rice and lastly topped with fried onions, coriander, reserved oil from chicken, water & color mixture and finally with kewra.
Once steam completely fills in pan remove from heat, mix and serve hot.
Ajza:
- Chicken ½ kg
- Piyaz sliced 2-3 medium
- G/G paste 2 tbsp
- Tel/Ghee ½ cup & 2 tbsp
- Taza dhania 1/4 Cup
- Pani ¼ cup + a good pinch of color dissolve in it
- Dahi ½ Cup
- Sella Rice 2 ¼ Cup (Soaked for 1 hour and ¾ boiled with 2-3 Star Anise and 2 tsp lemon juice, 2-3 tsp salt or to taste and 1 cinnamon
- tick)
- Kewra Water or Kewra Essence 1 ½ tsp
- Hari Mirchein 4-6
- Tamatar Slices 4-5 (1 small tomato)
- Tali piyaz 2 tbsp
- BBQ Masala:
- Daal Chini 2 stick medium
- Bari Elaichi 1
- Shah Zeera 2 tsp
- Hari Elaichi 8-10
- Laung 6-8
- Saunf 1 tsp
- Zeera 2 tbsp
- Tez Patta 1 small
- Sabit Kali mirch 8-10
- Namak 2-3 tsp or to taste
- Lal Mirch powder 3 tsp or to taste
- Dhania Powder 1 tsp
- Haldi ½ tsp
- Jaiphal Powder ¼ tsp
- Jawatri Powder ¼ tsp
- Adrak Powder ½ tsp
Directions:
Asterik hue tamam ajza ko roast karke grinder main powder bana lein. Phir baqia ajza sab ek saath mil ke achi tarah mix karlein.
Chicken ko dahi, 3 ½ tbsp. BBQ masal aur GGP ke saath marinate karelin aur 45 min rakh dein.
Chawal ko baadiyan ke phool, namak, lemon juice aur daal chini ke saath 3/4th boil karlein.
Pan main ghee ya tel shamil karein is main sunhera hone tak piyaz fry karein aur phir chicken shamil kake pani khushk aur chicken tyar hone tak paka lein.
Iske baad chicken ko koyla ka dhuwan dein.
Pan main sab se pehle chand qatray tel shamil karein, phir is pe tamatar ke slices lagaye, is pe paki hue chicken rakhein, phir hara dhania aur mirchein shamil karein, phir chawal ki the uper se chicken ka bacha hua tel, pani aur rang ka mixture, tali hue piyaz aur kewra shamil karke 20-25 min dump e rakh dein.
Jab dum ajaye to garam serve karein.
