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.
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