1 large chicken-disjointed + washed

1 cup masoor – boiled in salt water + drained

3 cups rice – boiled – only half done

2 pieces taj (cinnamon sticks)

2-3 whole elachi (cardamom)

teaspoon whole jeeru

2-3 whole green chillies

1 cup yogurt / maas

2 tomatoes – grated / liquidized

Juice of 1 lemon

¼ teasp saffron – soaked in 1 cup water

¼ teasp arad (turmeric)

Salt to taste

2 teasp dhana / jeeru

Red chillies if required / to taste

3 medium potatoes – cut in halves and fried, light yellow in colour

3 eggs boiled

¾ cup oil

3 onions – sliced + fried to a pale golden colour, drain + crush lightly

1 cup frozen green peas. Optional

1½ /2 tablesp red ginger / garlic masala

1 tsp of crushed garlic

Method:

Place chicken in a large bowl. 

Leave a ½ cup of soaked saffron water, and a tablespoon of fried onions aside.

Add ginger / garlic, yogurt, spices, salt, green chillies, tomatoes, lemon juice, tuj + elachi + crushed fried onions to chicken + marinade for atleast an hour.

In a large flat bottom pot put in oil that was used for frying onions. Sprinkle a handful of masoor + rice over the bottom.

Arrange the marinated chicken with masala’s carefully over the bottom of pot.

Spread masoor over chicken, then the potatoes, the frozen peas + then half the rice.

Place eggs over the rice.

Spread the rest of the rice over the eggs.

Decorate with left over fried onions + greens peas.

Add ½ cup water to saffron water + sprinkle over the top.

Close + seal lid of pot tightly. Place over high heat for about 5 minutes until it. starts sizzling. At this stage pot can be transferred to preheated oven of 180c + left to cook for an hour. or

Lower heat + allow pot to simmer for hour.

By this time all moisture should have evaporated.

Serve with fried papar + papri, onion kachomars the very essential spiced dahi. Spiced pahi. Spiced Dahi. Add 2 teasp green dhunia chutney + salt to taste to 1 box (500ml) of sour milk. Whisk + serve in individual bowls. For mutton add 1 more teasp of ginger / garlic masala + ½ cup more of sour milk. Allow marinated meat to cook for about ½ hour before arranging the pot – depending on the toughness of the meat

 
 !!! ENJOY!!!