Ingredients :

Boneless chicken, 1 inch pieces 600 grams

Basmati rice, boiled 1½ cups

Oil 3 tablespoons + to deep fry

Cinnamon 1-inch stick

Bay leaves 2

Cloves 5-6

Cumin seeds 1 teaspoon

Green cardamoms 3-4

Onions, sliced 2 medium

Green chillies, slit 3

Turmeric powder ¼ teaspoon

Tomatoes, chopped 2 medium

Salt to taste

Ginger-garlic paste 1½ tablespoons

Red chilli powder ½ teaspoon

Thick yogurt 1 cup

Onions, sliced and fried brown 3 medium

Garam masala powderc ½ teaspoon

Ginger, cut into thin strips 1 inch piece

Fresh mint leaves, torn a few sprigs

Fresh coriander leaves, torn a few sprigs

Milk ½ cup

Rose water a few drops

Eggs, boiled and sliced 4

1. Heat oil, add cinnamon, bay leaves, cloves, cumin seeds, green cardamoms and sauté for half a minute.

2. Add sliced onions and sauté. Add slit green chillies and chicken cubes and continue to sauté. Add turmeric powder and mix

3. Add tomatoes and salt and mix. Add ginger-garlic paste, red chilli powder and yogurt. Mix well. Add half the fried brown onions.

4. Add the boiled rice on top. Sprinkle garam masala powder, ginger strips, mint leaves and coriander leaves.

5. Sprinkle milk, rose water and remaining browned onions. Cover and cook on low heat for about ten minutes.

6. Garnish with the egg slices and serve hot.