Saffron a few strands – mixed in 2 tbsptablespoon milk
For marination
Chicken – 4 pieces
Turmeric powder – 1/2 tspteaspoon
Garam masala powder – 1 tspteaspoon
Red chilies powder – 1 tspteaspoon or as per your taste
Garlic paste – 1/2 tbsptablespoon
Ginger paste – 1/2 tbsptablespoon
Yogurt – 2-3 tbsptablespoon
Ghee – 4 tbsptablespoon
salt - 1/2 Teaspoon
Mint leaves - 1/2 Tablespoon
For Dry Spices
Cumin seeds – 1/2 tsp
Cinnamon – 1” stick
Black cardamoms – 1
Green cardamoms – 2
Cloves– 2
Instructions
Wash the chicken well and drain the all water. Add turmeric powder, salt, red chili powder, garam masala powder, ginger-garlic paste, ghee 2 tablespoon , few leaves of mint and yogurt to the chicken and mix well and leave to marinate for 2 hours.
Heat ghee in a deep wok. Add cinnamon, cumin seeds, black & green cardamoms, cloves and sliced onions and saute till it light brown.
Add chicken keema and stir and continue to saute. Add green chilies, salt and marinate chicken and stir well. Add one cup of water. cover and cook till the chicken cooked 90%.
Add mint leaves and rice and stir to mix well. Add three cups water and bring it to a boil.
Add saffron milk. Cover and cook (on medium heat) till both the rice and chicken are cooked.